The Easiest Little Tart In Town 😉School is heading to an end for another year and with that comes the break up parties. This week the kids are asked to bring something from the language they’re studying.
Kid does French, so I thought we’d send along something sweet. Parlez vous Francais?
Tarte Tatin is a classic French pastry using caramelised fruit (apples traditionally) and puff pastry. The difference to other apple tarts is that when cooking, the fruit goes on the bottom and the pastry on top. It’s then turned out and served fruit side up.
Apple and BlueBerry Tarte Tatin.
1 sheet butter puff pastry or 1 quantity of the recipe below, rolled out 4mm thick
2 large green apples – grannies
2 large red apples – I like pink lady
1/2 a punnet fresh blueberries – lightly smooshed
75 g raw sugar
3 drops vanilla essence, 3 anise stars, 1 cinnamon quill.
Pre-heat your oven to 180*c. Line the bottom of a 25cm pie dish (or thick bottom fry pan with oven proof handle) with baking paper. Peel the apples and slice into eighths. Melt the butter and sugar along with the spices in a large saucepan. Turn up the heat a bit. Once a caramel has started to form toss the apples and saute for 3-4 minutes or until the apples just start to soften. Cut a circle of puff slightly bigger than the bottom surface of your dish. Arrange the apples evenly in your pie dish, remove the spices, scatter the blueberries, place pastry over the top and tuck in the edges. Brush the top with egg yolk and bake for 20-25 minutes. Remove from the oven and very gently turn out onto a large plate. Remove the baking paper, slice and serve. Ice cream obviously, is a great accompaniment. Or refrigerate the tarte and serve cold with a pot of tea.
What Kid Did
Tarte Tatin was Kids’ idea for LOTE day, I was happy to oblige. Kid grated butter, weighed flour, peeled apples, measured butter and sugar and played with the dogs while I faffed about with that pastry. Well done Kid. Je ‘taime xThe addition of blueberries were my idea because they’re in season around here at the mo. And cheap..The combination of apple and blueberry is a sure winner, giving us a vivid purple tart and great flavour. Purists will tell you that a tarte tatin is made in the same pan the apples are cooked in. Whatever. I like the insurance of the paper in getting the tart out in one piece.
Rough Puff Pastry.
Puff is a pastry that contains A LOT of butter. Like, a lot. And it needs to be kept cold while you make it.. Like, really cold.
SO attempting to make it mid afternoon on a balmy 35* Brisbane day was asking for trouble. Even with the air-con on and windows closed. But I set myself this challenge and felt the need to follow through. For Kid. Non je ne regrette rien!
125g unsalted butter – diced or grated.
125g strong flour
50ml ice-cold water
Tip the flour onto a clean work bench. Make a well. Add the butter and use a pastry scraper to cut the butter into the flour. It should be crumbly and still have very visible chunks of butter. Add the cold water and gently form into a dough. It’s a fragile dough at this stage. Flour the work surface slightly and gently roll the dough to about 1 cm thick, in a rectangular shape. Regular puff is a dough that has more butter added as you fold. It’s a lot trickier.Fold both ends into the centre, then one end over the other, as if closing a book. refrigerate for 15 minutes. Roll the dough gently again to 5mm thick. repeat the same process as above. Do this 3 more times. Making sure that the bench is well floured and the pastry is cold. If you have a marble bench your chances of success are much improved. It’s important also to make sure the pastry is cold when it goes in the oven.
Our rough puff turned out fine. halfway between a puff and a shortcrust. My retired baker Dad will no doubt have something to say on this. The tart was delicious to eat, looked impressive and Kid got to tell her teacher and class mates that she helped make it.
What are you preparing for school break ups?
Cuisine Heureux! (Happy Cooking)