A classic tarte tatin that’s absolutely bliss
Rutherglen’s very own Masterchef contestant, David Banks, will be offering up his tips and recipes for Reformer readers in future editions of the paper.
This week, he shows us how to turn out a classic tarte tatin.
For more tips and recipes, you can follow David on Twitter at www.twitter.com/Glasgow_Munchy
I am not a huge fan of deserts. I expect the main reason for this is my relative incompetence in this cooking art, in addition to recently having three judges rip in to me on the telly for putting a mediocre tarte tatin in front of them.
The ‘go to’ desert for guys like me when hosting a dinner party tend to be the likes of Eton mess (crushed up meringues with fruit and cream), chocolate cake (my 11-year-old niece also makes this) or the old enemy, and today’s recipe, the tarte tatin.
The three basic ingredients are sugar, puff pastry and apples.
There is about as much point as making your own pastry as there is purchasing the first Gareth Gates album so please buy the rolled up, frozen kind from the supermarket.
It is essentially a big sheet of pastry with a equally sized film of butter on top of it, folded several times such that you have alternating layers of each on top of each other.
As for the apple, I’d go with a Cox’s as this has a complex flavour and doesn’t break apart when cooking. A cheeky Braeburn or Granny Smith would also be fine.
The tart itself is very rich so you need to serve it up with something dairy to balance things out a bit.
It can be compared to that wonderful lunch time experience where your colleague brings in the Danish pastries and your mouth is crying out for that milky cup of tea alongside it.
Absolute bliss. Step 1.
Prepare the apples Step 2. Make your caramel Add 250g sugar, 75g butter and a pinch of salt to an oven proof, medium sized frying pan on medium heat.
Cook this mixture until it takes on a classic caramel colour.
Fan the apples generously around the pan, remembering that they are full of water and will reduce in size when in the oven.
Make sure the apples are evenly spread to the point where you can’t see any pan surface. Step 3. The puff pastry Put some flour on a clean surface and roll some pre-made puff pastry out to about 3mm thickness.
Cut the pastry in to a circular shape that will fit snugly in to the pan, covering the apples and caramel, and tuck the edges around the fruit. Cook in an oven pre-heated to 200 degrees until the pastry goes brown. This should take about 25 minutes. Step 4. Cream Whisk a 200g whipping cream until thick enough to form in to shapes. Add a tsp of icing sugar and some chopped mint. Step 5. Assembly Turn the tart upside down on to a chopping board and slice a desert sized wedge. Add an egg-shaped ball of the whipped cream on top and dust with icing sugar
David Banks’ s tarte tatin