September 8, 2010

Apple Tarte Tartin

Nearly every blog I read had tried a apple pie recipe of some sort. I am still shying away from doing a pastry dough. It seemed... tedious. And you need to get your hands dirty with butter and flour in your nails. Fine, I am diva even when it comes to the kitchen. But that doesn't stop me from making an Apple Tarte Tartin from Donna Hay's Modern Classics Book.

It seemed simple enough. Peel, core and cut apples. Cook apples with syrup & butter. Place a ready-prepared puff pastry over the apples and wait for it to bake. No sticky hands. No flour in fingernails. My kind of recipe!

In the end, I found it a tad too sweet for us. Especially when the apple is sweet enough. And... I wasn't patient enough and underbaked it slightly.

Hmmm... will have to try again. Maybe you'll like it.

Apple Tarte Tartin
Adapted from Donna Hay's Modern Classic2 

60g butter3/4 cup superfine sugar
2 tbsp water
4 Granny Smith apples or any green apples (around 600g), peeled, cored & quartered

375g ready-prepared puff pastry

  1. Preheat oven 200°C
  2. Place 18cm frying pan over medium heat.
  3. Add butter to melt. Add sugar & water. Cook & stir for 2 minutes or until sugar is dissolved.
  4. Continue to cook for 5 mins or till golden & syrupy.
  5. Add apples to the pan to cook for 5 mins. Allow bubbles to subside then arrange apple pieces in a circular pattern, core side up over the base of the pan. (I am really bad at this step)
  6. Roll out pastry on lightly floured surface till 3mm thick.
  7. Cut 24cm diameter circle and place the pastry over the apples. Tuck the edges in.
  8. Bake 18-20mins till pastry is puffed and golden. 
  9. Cool slightly (for the syrupy to crystallize. Cool too long and it will hard to invert onto plate). To serve, invert tart onto a plate & serve with ice cream.

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