Sunday, September 15, 2013

Tart Tatin.... recipe by Michel Roux.

I'm a BIG fan of tart tatin! I can have it literally at any time day or night - and if you throw in some vanilla ice-cream with that... Mmmm... Nothing better than that now :) There are lots of recipes for Tart Tatin out there and they vary between each other slightly - not much as the principles are the same each time. This version of the famous desserts belongs to Michel Roux and it is fool proof. Hope you'll try it - especially if you're using ready made shop bought pastry - the rest is quite simple and quick to do.



How to make it...

Ingredients:
- sheet of puff pastry
- 5 medium apples, not too ripe
- juice of 1/2 lemon
- 120 g unsalted butter, softened
- 160 g caster sugar
extra: - handful of raisins

Peel the apples, cut them in half and remove the cores. Sprinkle them with lemon juice. Spread the butter evenly over the base of tatin mould or a heavy ovenproof 22-24 cm diameter frying pan, about 6cm deep. Sprinkle on the sugar and the raisins and arrange the apples rounded side down in the pan.
Prick the pastry in 8-10 places with a fork. Roll it loosely onto the rolling pin, then unroll it over the apples. Cut off any excess pastry with scissors, leaving a 1 cm border all round the edge. Refrigerate for at least 20 minutes.
Preheat the oven to 180 C. Place the frying pan over the medium heat for 10-15 minutes until the butter and sugar have melted and bubbled to a light caramel. Use a small palette knife to lift the edge of the pastry all round to check that the butter and sugar have caramelised evenly. Place in the oven for about 25 minutes until the pastry is cooked.
Take the tart from the oven and quickly invert it onto a serving plate, taking care not to burn yourself. The pastry will now be underneath and the fruit on top. The apples may have moved slightly. Serve at once, taking care as the caramel topping will be very hot. Delicious with ice cream or fresh cream.


Smacznego!


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2 comments:

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.