IN­VERT YOUR TART!

Pa­trick Skin­ner turns his pas­try up­side down

Financial Mirror (Cyprus) - - FRONT PAGE - FOOD, DRINK and OTHER MAT­TERS with Pa­trick Skin­ner

“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.

us­ing

frozen,

if this is the case put

You can make this one any way you like – as one tarte or as in­di­vid­ual ones.

de-frost

the

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

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