Tag Archives: tart
This month i decided to go for the home of fantastic dessert and Patisseries, France. Tarte Tatin is a sweet, simple and rustic style apple tart which is made upside down in a frying pan and then baked in the oven. This is also an unusual dish as in France hot desserts are rare, and this one comes with a fantastic story. The origins of this tart are that two sisters made the dish by mistake by cooking apples for an apple pie for too long in a pan, quick thinking led to adding a pastry top to the pan and then baking it in the oven, the results a sticky chewy caramel, accompanied by oval shaped apples and a thin crisp pastry base. The French version of such a classic dish is so unique in flavour and look, that it’s defintaly an all time favorite.
What You Need:
Pastry: 2 egg yolks, 150g plain flour, 25g sugar, 100g butter
Filling: 5 eating apples, peels and cored (granny smith), 50g Butter, 100g sugar
Combine the flour and butter, to form bread crumbs and then add the sugar. Mix in the egg yolks with a knife and combine the ingredients until it forms a dough. Lightly need and the refrigerate for 20mins.
Preheat the oven to 200C.
In a nonstick frying pan with a metal handle, add the sugar and butter and heat on med/low until a nice yellow syrup has formed. Add the apples curve-side down and heat for 15mins, until they are golden brown and the syrup has turned to a brown sticky caramel. Take the chilled pasty and roll out to fit the pan, place the pastry on top of the apple mixture and fold excess down the sides of the pan. Place in the oven for 20mins on 200C and then a further 20mins on 150c. Turn out onto a try or large plate and eat warm.
Decembers ‘Cook of the Month’ comes form the cookery book ‘The French Kitchen’ (2002, Doubleday, London) , by Joanne Harris and Fran Warde. Harris is also the author of Chocolat, so if you have read the book you can imagine how scrumptious and inviting the recipes, language and photos are. This book also does not disappoint with a chocolate section. The one recipe that did stand out for me was a Blueberry Tart, which in the book looks like it came straight out of boulangerie.
So i went and picked up some fresh blueberries from the city market yesterday. I would of had more blueberries in the tart if someone in the night didn’t eat them! But anyway, there was enough for what I want to do. What is great about this recipe is that so far this is the best pastry I have ever tried to make, Pâte Brisée. This is a nice light, buttery and flakey pastry which was so easy to work with, roll and bake.
The recipe was easy to follow but it can also be adapted for season and taste. This would be great to substitute the blueberries with blackberries, raspberries, gooseberries or even strawberries. I will also be using the Pâte Brisée recipe again for the future. You can find the recipe here or buy the book (it’s worth it). In the end it tasted great, was easy to make and I learnt something new… a perfect ‘Cook of the Month’.
“Serve cold, if you can wait.” (^-^)
My Family sat down today to a lovely traditional pork roast dinner, which was lovely. So I decided to make a dessert for everyone. I was a bit dubious at the start as for starters when it comes to pastry making I feel a little devil is sitting on my shoulder watching me screw up, and secondly cooked bananas have never been my taste, ever since eating a tin foil wrapped hot banana with chocolate sauce on a very cold and wet camping trip with the Cub Scouts when I was a child. However, a new challenge is always good, and I will never perfect my pastry making skills unless I keep practising, and the result was not bad at all, but quite delicious!
What you Need:
Filling: 7 bananas, 100g of butter, 1/2 cup of water, 1tsp of mixed spice ( cinnamon, coriander and cloves), 2tsp vanilla extract, 1tablespoon of caster sugar. Syrup : 4 tsp butter (melted) 1/2 tsp of mixed spice
(For the pastry I followed a simple short-crust pastry recipe, which I let rest in the refrigerator for one hour and the rolled out and baked blind)
Preheat the oven to 180c
Simply, slice four bananas and add to a saucepan with the water, butter, vanilla, spices and sugar. On a low heat gently heat and watch the the butter melt and the bananas soften, until it forms a nice thick sauce. Set aside to cool. Then pour into the awaiting pastry case and even out with a spatula. With remaining bananas chop and arange on the top of the mixture. Place in the oven for 10mins.
Whilist in the oven prepare a light syrup with melted butter and mixed spice. Once the pie is heated take it out and pour over the syrup and spinkle the top of the tart with sugar. Pop the tart under a hot gril for 2-3mins, or until golden brown.
Serve hot with a dollop of fresh cream. (^-^)