![]() Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully, preferable using oven gloves, invert the tart onto the plate. Put straight in the oven and bake for 25-35 minutes until the pastry is golden. ![]() Carefully top with the puff pastry and tuck the edges in using two spoons. When the caramel is ready, add the butter, cinnamon, and star anise, when the caramel is foaming add the calvados and cook for 2 minutes, arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat. ![]() Bake for 35 to 40 minutes or until the puff pastry is cooked and golden brown on top. Bake the tarte tatin: Preheat the oven to 400 F (204 C). Melt the butter in the saucepan, add the sugar and cook over a medium heat until it turns golden fudge colour. Place the skillet on a rimmed baking sheet. Meanwhile take a heavy based non-stick oven proof frying pan, approx 30cm and add the sugar and let gently dissolve over a medium to low heat, do not stir the pan but just shake the pan until dissolved. Prick the center 2-3 times with a stick (to vent the dough while baking so the puff pastry won’t be soggy). Place over medium heat and allow to melt. How to make Apple Tarte Tatin Make the caramel: Scatter the sugar evenly into an oven-proof pan. It’s baked upside down and flipped out of the skillet before servingbut don’t worry, our technique makes it easy. I prefer Granny Smith apples for their tartness. Fruit Fruit Desserts Desserts This classic French showstopper features apples in rich caramel atop flaky, buttery pastry. ![]() Roll out your pastry, you need it a little bigger than the frying pan, set to one side. 250 g butter enriched puff pastry tbsp plain flour for dusting 5 British Braeburn apples, peeled, cored and quartered 165 g Fairtrade granulated sugar 2. Ingredients Full recipe + amounts can be found in the recipe card below. ![]()
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