INVERT YOUR TART!
Patrick Skinner turns his pastry upside down
“Don’t you ever eat dessert?” runs the opening line of an email I received the other day. “Come on, Patrick, let’s have a good recipe or two”.
Being of a certain age, with slightly diminished appetites, Mary and I don’t often prepare dessert for our evening meal, which tends to be a “One Plate” job. When we have guests, though, we do turn to and produce something sweet to follow the main event.
Of all the recipes we know, one of the most delicious is the French one for “Upside Down Apple Tart”. Below is the one we have used for many years. When I looked in my files for a picture, though, I couldn’t find one, so I borrowed this one from the British supermarket chain Tesco’s website, which has some wonderful food ideas! (www.realfood.tesco.com) sufficiently caramelised – bring it to the table.
The “Tatin” method also works very well with savoury tarts. Plain part-cooked onions, shallots, par-boiled sliced potatoes, or tomatoes… as well as mixtures thereof.
if this is the case put
You can make this one any way you like – as one tarte or as individual ones.
it under the grill
till its bubbling and then
1. If pastry. 2. Lightly oil the flan/pie dish or ramekins. 3. If using individual ramekins or baby pie dishes, briefly roll tomatoes in warm olive oil in a small saucepan first. 4. Put a couple of basil leaves into each ramekin and sprinkle a pinch or two of sugar over. 5. Top with tomatoes filling the ramekin to the rim and adding salt and pepper. 6. If using halved tomatoes, put them cut side down in the oiled flan dish, sprinkle lightly with sugar between layers add seasoning, olive oil and basil sprigs. 7. Roll out the puff pastry and leave to rest for five minutes. 8. For ramekins, cut into squares and glaze them with milk on the underside of the lid. The lid should fall over the ramekin by up to 1 cm and can be pinched at the corners to create a tartlet.
9. For a one-piece top with milk
10. Ramekins: bake for about 25 minutes in hot oven (190C/375F) - or until pastry is well puffed. One tarte; this may take longer - up to 40 minutes. Allow to rest for 5 minutes and turn out carefully so that the pastry forms the base.
11. Serve warm.
‘tarte’, roll out the pastry and tuck the edges into the flan dish. Glaze