tag:blogger.com,1999:blog-1550213239021072844.post2218993147896971106..comments2023-06-22T05:35:02.469-07:00Comments on The Cook in your Kitchen: The Agony and the Ecstacy of Tart TatinWally Bellhttp://www.blogger.com/profile/17655890812112038752noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1550213239021072844.post-17514607819107834732013-04-22T08:04:09.175-07:002013-04-22T08:04:09.175-07:00I'll try this as soon as possible. Thanks Hele...I'll try this as soon as possible. Thanks Helena.Wally Bellhttps://www.blogger.com/profile/17655890812112038752noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-47364832299730352822013-04-19T15:13:32.687-07:002013-04-19T15:13:32.687-07:00Hi Wally........as previously confessed, I cannot ...Hi Wally........as previously confessed, I cannot cook, well I can but only boiled eggs - to perfection as well. Anyhow, my talented daughter is a chef supreme and she's passing on this recipe with a bit of a twist in ingredients. Save a piece for me...!<br /><br /><br />Banana and rosemary tarte tatin<br />Ingredients:<br /><br /> 150g/5oz caster sugar<br /><br /> 25g/1oz butter<br /><br /> 2-3 sprigs rosemary (optional)<br /><br /> 4-6 bananas, sliced thickly<br /><br /> 375g/13oz pre-rolled puff pastry<br /><br />To serve:<br /><br /> 500ml/16½fl oz crème fraiche or vanilla ice cream<br /><br />Preparation method:<br /><br /> Preheat the oven to 200C/400F/Gas 6.<br /><br /> To make the caramel, put the sugar in an ovenproof pan and heat gently without stirring until it turns golden brown. Remove from the heat, add the butter and stir in gently. Add the rosemary to the caramel, if using.<br /><br /> Carefully place the sliced bananas over the caramel, until the base of the pan is covered. Set aside.<br /><br /> Take the puff pastry and place on a lightly floured surface. Roll out slightly to form a square and then cut out a circle slightly larger than the pan. Lift the pastry over the banana and caramel mixture and tuck the edges down the side of the pan around the bananas. Bake in the oven for 15-20 minutes until the pastry is brown.<br /><br /> Remove the tart from the oven and leave to rest for 5 minutes before turning it out. Taking care not to burn yourself with the hot caramel, place a plate on top of the pan, and invert so that the tart slips out.<br /><br /> Serve with crème fraiche or ice cream, or both! Tuck in!!!<br /><br />Helenahttps://www.blogger.com/profile/13447013188405986054noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-32226177538231120972013-04-15T11:51:01.541-07:002013-04-15T11:51:01.541-07:00Thanks Doré,
I am honored. Thanks Doré,<br />I am honored. Wally Bhttps://www.blogger.com/profile/05992375461165449990noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-3659819612903549742013-04-10T22:40:58.191-07:002013-04-10T22:40:58.191-07:00Hi Wally
You are already a Legand with yummy food...Hi Wally <br />You are already a Legand with yummy food.<br />Looking forward to sending you some great recipes your way :)<br /><br />Thank you dearly for taking the time to leave the Kitchen to visit me over at my place and best of all encouraging my passion by leaving a beautiful comment.<br /><br />Now get back in the kitchen and whip up something yummy !<br /><br />A beautifully inspiring weekend to you.<br />Xx<br />Doré <br /><br />Ps. I am Now à followers of your kitchenette site :)<br />Burlap Luxehttps://www.blogger.com/profile/16134718817693134037noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-23275715364586120502013-04-10T06:03:31.001-07:002013-04-10T06:03:31.001-07:00Cheers Motz. let the quest continue.Cheers Motz. let the quest continue.Wally Bhttps://www.blogger.com/profile/05992375461165449990noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-63435621351950057722013-04-10T06:02:34.563-07:002013-04-10T06:02:34.563-07:00The 2 pans are very similar. You'll have to ma...The 2 pans are very similar. You'll have to make Pommes Anna too as it is delicious.Wally Bhttps://www.blogger.com/profile/05992375461165449990noreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-46287261562225421152013-04-10T02:06:28.948-07:002013-04-10T02:06:28.948-07:00OK Wally - here is my recipe, not the classic meth...OK Wally - here is my recipe, not the classic method but works rally well - and is so popular I have to have it on the menu every year!<br />Tarte Tatin – for about 6 – 8 people<br /><br />Ingredients<br /><br />Plain Flour – 6 dessert spoons<br />100g butter<br />Caster sugar – 7 dessert spoons<br />2 large egg yolks<br />4 nice apples<br /><br />Method<br /><br />First make the pastry. In a bowl sift in the 6 dessert spoons of plain flour. Then add 75 g of unsalted butter cut into small cubes. With you fingers, gently rub the butter and flour together until it looks like fine bread crumbs. Then add 2 dessert spoons of caster sugar and rub into the flour and butter mix. Then add the 2 egg yolks. With a knife mix all this together; it should start to come together into clumps. With your hand try pushing the mixture together into a ball – if it is still too crumbly add a small amount of cold water. Once mixed together and is a nice ball of pastry, flatten the ball slightly, wrap in cling film and put in the fridge for about an hour.<br /><br />When you are ready to make the tart, peel, de-core and quarter the apples and set aside. In a heavy based metal tart tin place 25g of butter and set on a low flame to melt. Once melted add 5 desert spoons of caster sugar and mix with the melted butter over the heat. After a few minutes the sugar and butter will combine to make a honey coloured caramel – take your time and watch the mixture carefully as it can burn. It is ready when the mix is a nice honey colour.<br /><br />Remove the pan from the heat and place the apples, outer curve down in the pan in circles working from the outside in – think jig saw puzzle and try to fit them all in. If you have too few apples cut some more, if you have too many, eat them.<br /><br />Roll out the pastry and place over the apples tucking any spare or overlapping pastry into the pan. <br /><br />Place in a pre-heated oven (200 C) for about 30 to 40 minutes or until the pastry is browning nicely.<br /><br />When cooked remove from the oven. Place a large plate face down over the pan and with great manual dexterity flip the pan and plate over. Gently shake and rotate the pan to free the apples and caramel and lift off the pan. If there are any bits of apples left in the pan gently lift them out with a knife and replace them in the tart.<br /><br />This can be eaten hot or warm – great with fresh cream.<br />Nick Stephenshttp://www.360sunandski.comnoreply@blogger.comtag:blogger.com,1999:blog-1550213239021072844.post-45092842011540422372013-04-09T12:22:35.351-07:002013-04-09T12:22:35.351-07:00Wally your recipe looks great! I've struggled...Wally your recipe looks great! I've struggled with this dish, I have nothing better I can assure you. And I'm going to tell you something really embarrassing: the last time we went to Paris I bought what I thought was a tarte tatin copper pot, why I had that idea in my little head I have no clue. Anyway turns out it is a pommes anna pan, quite beautiful and I use it to make tarte tatin anyway.<br />I'm going to use it to make your recipe, I must go get some apples!DaniBPhttps://www.blogger.com/profile/02633155240779845497noreply@blogger.com