A clas­sic tarte tatin that’s ab­so­lutely bliss

Rutherglen Reformer - - Health Matters -

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

Sweet treat

David Banks’ s tarte tatin

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