Skip to content

Tart Tatin

September 10, 2013


About 300g of pastry
Four or five large cooking apples
Demerara sugar
Apple jelly or a similar such thing

Preheat the oven to 200 degrees Celsius (about 400 F)
Grease the inside of the baking dish
Roll out the pastry relatively thinly
Lay pastry into tin ensuring that it is properly in all the corners don’t worry about overspill for now!
Peel, core and slice apples save the cores in a small saucepan
Lay slices overlapping in dish on top of pastry, but don’t press them down!!
Sprinkle cinnamon over the apples
Fold any overlaps of pastry over the edges of the apple
Sprinkle about two or three tablespoons of Demerara sugar over the pastry edges and the apples
Bake in the oven for about 15-20 mins or until everything is golden!

In the saucepan you have collected the peeling and core etc in add a little boiling water and a tablespoon of Demerara and reduce this while the tart is cooking.
Once the sauce starts to thicken and look like the peelings are stewing, Strain the peelings out of this mix using a sieve. Put the strained liquid back into the pan.
Add about a tablespoon of jelly, put the pan on the heat and melt this into the mixture.
Keep reducing while the tart is cooling slightly
Once you have a thickish appley sludge spoon this over the tart ensuring you fill up some of the spaces between the apple pieces

Allow to cool and set, serve with icecream, cream, custard etc!!!!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: