TARTE TATIN
Great British Apples such simple cooking that makes the apple sing and dance on your tastebuds
CARAMEL APPLES
4 large apples peels and cut into wedges
75g unsalted butter
75g caster sugar
Melt the butter in a frying pan slowly, add the sugar and bring up to a gently simmer, when you have a colour change place the apples in the caramel and tightly pack, cook on until the apples have just started to soften, then take off the heat and top with the pastry below.
RICH SHORT CRUST PASTRY
220g plain flour
150g butter unsalted cold
1 egg yolk
pinch salt
To make the pastry rub the butter in to the flour till breadcrumbs, mix in the salt, make a well in the centre add the egg yolk and a little cold water, very gently bring the dough together and shape in to a flat ball, rest in the fridge 30 minutes. When ready roll out to the size of the pan you have caramlized the apples in, put the pastry on top of the apples and tuck the sides down, dont make the mistake I made which was to decorate the pastry with pretty pastry apples, egg wash just to remember once cooked you are going to turn this upside down... Bake in the oven 180 degrees for approx 20 minutes, leave to cool for only approx 5 minutes, place a plate on top of the frying pan and turn upside down.
GREAT BRITISH APPLE CRUMBLE WITH CREME FRAICHE
6 apples peeled and roughly chopped
2 tbsp caster sugar
1 small pot creme fraiche
2-3 tbsp caster sugar
To make the filling put the apples in a saucepan with the 2 tbsp sugar and gently heat through till the apples give up their juices and become just soft. Mix the creme fraiche with the remaining sugar, when the apples have cooled and are in the pie dish pour over the creme fraiche, don't mix in.
CRUMBLE
125g plain flour
125g oatmeal and almonds
125g cold butter
125g caster sugar
Mix the plain flour and butter till breadcrumbs stir in the rest of the ingredients and top the apples, bake in 180 degree oven for approx 25-30 minutes. Serve with more cream.
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