Tuesday, November 30, 2010
If I can make this, so can you! - Apricot TarteTatin
At the moment I am flicking through magazines and cookbooks in search of the perfect dessert! It'll be our Christmas treat when we catch up next with Caroline and her family. So many yummy things! So little time!!
I realised I couldn't wait till then so here we are, on the eve of Summer, and I thought I would try my luck at creating a Tarte Tatin recipe. I've never made one before but as they say there is always a first time for everything.
I used my tart tin, you know with the 6 tart moulds built into it. I thought it would be cute to make individual ones. When I brought them out of the oven I wondered how in the hell I was going to get them out. So I layed out some greaseproof paper and quickly flipped over the tin. Out came 6 beautiful little tarte tatins. I cannot tell you how excited I was. I had facebook status updates running through my head and all sorts of things. They looked exquisite. They even tasted exquisite. Enough said. Make them! Make them NOW!
170g brown sugar
50g unsalted butter
apricots approx 1 per tarte tatin (or you could use any fruit you like. I originally thought Mango but had some lovely ripe apricots so used those instead)
2 sheets of butter puff pastry
how to make your Apricot Tarte Tatin
Take out your pastry to defrost. Pre-heat oven to 180C.Get out the tin you want to cook the tarte tatin's in. In a small saucepan add the brown sugar and water. Stirring, bring to a boil and then turn down to a low heat. Simmer gently for a few minutes until mix thickens a little. Take off the heat and add the butter, whisking it through. (There will be enough caramel to make approx 18, 9cm diameter tarte tatins)
Add some of the caramel to each base. Add the sliced apricot (or fruit of your choice) and top with the pastry, ensuring that you tuck all edges into the pan.
Pop in the oven and bake for 20 minutes or until golden brown on top.
Get a knife and go around each tarte tatin then over a piece of baking paper, flip it over. They should all come out perfectly and this should blow your mind!!!
Serve immediately with vanilla ice cream. enjoy!