September 15, 2010 in Uncategorized
Tandy posted the challenge of “doing something sweet to apples “.. Seeing that right now I am really really trying so hard to stay away from desserts, chocolates, sweeties etc I am not going to bake my very favourite easy as pie dessert. However, as my version of this age old traditional French “apple pie” is so easy and done in a flash to impress even the most reluctant dessert eaters, I will post it here sans photograph ( could not even find the right one on google images..:)
The best baking dish to use for Tarte Tatin is one with a rim at an angle ( I bought mine at Banks in Woodstock). This is so that when you turn the finished tarte upside down it comes out smooothly and does not brake.
1 pkt puff pastry
3 apples cored and cut into 1/8 slices
1 pkt of flaked almonds
1 cup castor sugar
1 Tbsp butter
Cover the bottom of the pan with the butter and then mix 2/3 of the sugar with the almond flakes ( I know traditionally I should be boiling up a caramel syrup but this works just as well and is a whole lot faster!).
Now arrange the apples in a nice circle overlapping each other)
Cut the puff pastry in a circle that is about 3cm wider than the pan and lay on top of the apples rolling in the edges.
Sprinkle the other third of the sugar on top of the pastry.
Bake at 180 deg C for about 20 minutes.
When ready, take out of oven, and with a large dinner plate on top turn the tarte over.. voila ! perfection
If you have had a roast in the oven for your dinner guests, then bake the tarte as everyone is enjoying their main course and dessert will be ready in perfect timing. Serve with whipped cream and or with custard.