![]() ![]() Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to and see a video of how to do this safely). So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Add the cubed butter, then lay the pastry over the top. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. In the 1880’s, the hotel Tatin opened its doors in the South of Paris. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. The Tarte Tatin, named after the Tatin sisters who invented it, is basically French apple pie y’all It is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. ![]() Let the sugar dissolve and cook until the mixture forms a light caramel. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. Preheat your oven to 375 degrees F/190 degrees C/gas 5. ![]()
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