I love complex dishes that tastes magnifique but also love quick, simple and amazing tasting dishes MORE! This tarte tatin can be as simple as you like it to be or much harder if you intend to make your own puff pastry. As much as I love making a lot of elements from scratch, puff pastry is one of them that I may take a rain check for awhile longer. I have yet to find a really good pastry supplier in Sydney. If you are in Melbourne, then I will strongly suggest getting all your pastry from Pastry by Paterson. The puff pastry is amazing and I can’t find the same quality here in Sydney. Any Sydneysiders know anyone similar in Sydney?
After watching an episode of Masterchef, I realised that my knowledge on French cuisine is quite bad. I struggle to name 10 French dishes and even less when it comes to techniques. Therefore, it is a resolution this year to learn more French cookery. Do you have any amazing blogs to recommend?
Tarte Tartin was accidentally created by the Tatin sisters in the 1880s. It seems in those days, there was no use of puff pastry or cinnamon or whipped cream and other fancy ingredients that we add to it today. It was really humble with loads of apples, sugar, butter and layered with dough. As much as I love simple, I like to add my 2 cents into a dish. Sometimes it works and sometimes, it is best left classic. I adapted Jamie Oliver’s tarte tartin recipe and hoped for the best.
The recipe started with a simple and very humble Granny Smith and not the very traditional King of the Pippins or Calville.
I did not have Calvados as suggested by Jamie and instead used Ashbolt elderberry concentrate that I acquired when I was in Tasmania. You can also get it from their website.
By the way, see that persimmon sitting in the background. I just happen to have a spare and thought… WHY NOT?
It was a little hard to tell if the sugar has caramelised with this colour. I stirred till the mixture was smooth and thickened. Please do not dip your finger in!
I love the rustic feel of this dish. This is the type of French cookery that I love. It’s comfort food. It’s delicious. It’s about happy tummies.
Recently, I was sent a Scanpan IQ 28cm from Kitchenware Direct. We have developed a pretty awesome relationship so far. It is non-stick and comes with a glass lid which is super handy! It is also oven proof up to 260C and is perfect for roasting and making tarte tarin! And the tip that I learn from keeping it non stick for longer period of time is to make sure that the pan is always heated only to medium only before adding in the oil or ingredient.
Like I said, it was great for tarte tarin!
- 2 sheets of puff pastry – Store bought and I just cut out the second sheet with bits that I needed
- 4 medium size Granny Smith
- 1 persimmon
- 100g of dark brown sugar
- 75ml of elderberry concentrate or you can use Calvados
- 1 vanilla pod, halved lengthways
- 75g of unsalted butter, cubed – I used Pepe Saya!
- Pre-heat oven to 190C. If you made puff pastry, then roll it out to about 0.5cm in thickness and enough to cover the pan. I used the Scanpan IQ (all thanks to Kitchenware Direct). If you bought store bought puff pastry, then you don’t have to worry…. the thickness is spot on. Set aside
- Prep the apples. Just halve and scrap the seeds out with a teaspoon
- Heat up the oven proof pan to medium heat. Add the dark brown sugar, elderberry concentrate, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture becomes quite thick. As mention that it is hard to watch for colour because the elderberry is a dark purple colour. You need to make your own judgement here. And please remember never ever to touch or taste hot caramel, as it can burn really badly
- Add your halved apples and persimmon. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Turn them so that they are all coated. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel
- Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a Tarte Tatin you need to turn it out, which isn’t hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out – Just be careful!
- Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream
ONE Scanpan IQ Covered Saute Pan 28cm to GIVEAWAY
All you have to do is to answer the following question – What is your favourite French dish and why?
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