Tarte Tatin à la Fat Dormouse
110g caster sugar
ready made puff pastry.
My apples were a mix of sweet Ariane apples, which were going bad (so I cut off the bad bits and peeled the rest) and wrinkly apples from last year (no idea of the breed) which were impossible to peel, due to their wrinkliness. So I didn't.
Pre heat oven to about 180°C
Core the apples and cut into thick slices. Sprinkle with cinnamon.
Melt the sugar in the baking tin/ovenproof frying pan over a low heat until bubbling. I stirred it a bit before vaguely remembering hearing on The Great British BakeOff that you shouldn't stir sugar that you're caramelising. So I stopped, and just shifted the tin from side to side, until the sugar was going brown and bubbly.
Remove from the heat and add about half the butter. Stir gently.Then working fast but carefully (that caramel's hot, you know!) lay the apple onto the caramel base. This will be the top of your tatin, so try to do it prettily.
Cut the remaining butter into smallish chunks, and tuck the pieces of the butter among the apple slices.
Lay the puff pastry on top, tucking the edges down the sides.
Put in oven for about 35 minutes - or until the pastry looks cooked.Then turn out onto a large plate - put the plate over the top of the baking tin, and with one swift sure movement, turn the whole thing over so that the tarte tatin lands on the plate. As I found out to my cost, the plate should be quite a bit bigger than your baking tin, as the caramelly juices are now very liquid and liable to spill out over the kitchen surfaces, the floor, the oven gloves that you're wearing because everything's hot and your clothes if you're not careful.
So there you are! Much easier than the complicated recipe that I found, which made it sound like it was a dessert that took hours of careful faffing with different amounts of sugar and butter.
Finally I want to share an email that I received from the author of the French blog I directed you to re: Les Restos de Coeur. His (her?) English is amusingly bad, but I'm not mocking him (her?) at all. I'm laughing at the title by which he (she?) addressed me. As you know, my moniker is Fat Dormouse, and so I was addressed as:
I love it! "Good night Fat"!!!! Big grin.
I can not put a comment on your blog so I will leave you in email ...
Thank you for putting the link to my blog, I'm glad you're interested and thank you to contribute to good deeds french!
My English is even more terrible than your French
See you soon on our blogs
See you soon on our blogs