Thursday, May 13, 2010

Tarte Tatin

I love tarts, pastries with pears and apples, and I've collected many recipes for Tarte Tatin, but I haven't bothered to make it until I came across this very easy recipe from Justin North's "French Lessons".  Over the past month, I've made this tart about 5 times, because it is that easy...it is now just something I whip up for a quick dessert!  It literally takes 30 minutes from start to finish...


 The interesting thing about this recipe, is instead of stewing the apples/pears in butter and sugar, you make a 'caramel powder', that you can make in advance and have in stock for the time that you would like to whip a tarte tatin.


Caramel Powder
This recipe makes 100g Caramel Powder.
I like to make a double batch of the recipe below, just to have it in stock.
Store in an airtight container for up to 3 weeks.

Ingredients:
75g caster sugar
25g unsalted butter

Method:
  1. Line a baking try with greaseproof paper
  2. Put sugar in a heavy-based saucepan.  Heat gently until sugar is dissolved.
  3. Increase heat and bring to the boil, simmering to a medium caramel.
  4. Remove the pan from the heat and whisk in the butter.
  5. Pour the mixture to set onto the prepared tray.  
  6. Once set, break into pieces and process in a food processor until a fine caramel powder forms.

Tarte Tatin (serves 4)
Ingredients:
1 sheet of Puff Pastry, defrosted
100g caramel powder
1 large pear/2 small apples, peeled and cut into wedges

Method:
  1. Preheat oven to 190°C
  2. Lightly butter a 18cm cake tin (don't use one with a removable base), or 4 individual smaller tins.
  3. Cover the bottom of the tin(s) with the caramel powder so that the base is completely covered.
  4. Arrange the apple/pear wedges in the prepared tin(s), leaving a 5mm gap around the edge.  
  5. Cut a circle(s) a little bigger than the cake tin and drape the pastry over the fruit, tucking the edges down the sides of the pan.
  6. Bake for 15-20 minutes until pastry is golden.
  7. To serve, place a plate on top of each tin and quickly invert it.
Note: Justin North's "French Lessons" is just fantastic.  I borrowed it from the library, and I'm now awaiting my own copy from The Book Depository. 

1 comment:

Lorraine @ Not Quite Nigella said...

Ooh what an interesting idea using caramel powder! I like it! :D

 

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