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| HOW
TO MAKE TARTE TATIN |
RECIPE
BY TALLYRAND |
 |
Classical
versus modern . . .
Something
that never fails to amaze me is that for all the new
cuisines, food styles and dishes that arrive on our
doorstep, for all the new food fads that appear, most
of them just as quickly disappear into oblivion. Yet
the classics remain, much the same as music really.
One
of these classics in cuisine is the Tarte Tatin.
A simple idea that has stood the test of time, originally
made with apple, many chefs today have taken this classic
and use pears or many other fruits or even make savoury
variations on the theme. But they are still all based
on the original dish that was created in the Nineteenth
century by Stephanie Tatin. Stephanie and her younger
sister Caroline took over the running of the family
hotel, aptly named ‘Hotel Tatin’ on the death of their
father Jean in 1888.
|
 Caroline
Tatin
7th March 1847 to 2nd May 1911
Caroline
ran the hospitality side of the business, received
the guests of the hotel and was eventually considered
as a friend to many. It was said of her that she
was "the small princess of the Sologne”.
|
|
 Stéphanie
Tatin
27th May 1838 to 14th July 1917
Stéphanie
, a cordon bleu cook meanwhile dealt with the
kitchen. Morning and evening it was she that fired
up its furnace, cooked the meals and ended up
creating this fine dish.
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Made
with just four basic ingredients, Tarte Tatin is a sure
to impress dessert that can be knocked up in no time.
It does however require a frying pan that can be placed
in the oven, so that old one that you have knocking
around, you know the one, the one that the handle fell
off but has never been thrown out. How did I know you
have one? Am I psychic? Nope, not at all, but every
home kitchen seems to have one! Well now you have a
reason to keep it and more to the point use it, but
a good scrub up will mean being able to take it to the
table and turn the Tarte Tatin out in front of your
guests.
Wonderfully
rustic, extremely rich, serve Tarte Tatin for brunch,
lunch or as a dessert after a dinner. Try it with some
clotted cream, crème fraiche, marscapone, some thick
farmhouse yoghurt or slices of aged cheddar! Yes I kid
you not, apple tart or pie of any kind is just superb
with cheddar! Oh and do not be put off how small it
is, a 20cm tart will serve six people . . . it is that
rich!
So
lets stay with the classical and original version of
Tarte Tatin . . . try it and then let your imagination
run free and try the method with other ingredients besides
apples such as:
- bananas
- pears
- peaches
- tomatoes
- roasted
capsicums
. . . the variations of Tarte Tatin are endless . .
. bon appetit!
TARTE
TATIN RECIPE
Ingredients
for Tarte Tatin
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Cox's
apples (must be tart/sour)
|
5
|
pc
|
|
butter
(room temperature)
|
150
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gm
|
|
castor
sugar
|
250
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gm
|
|
puff
pastry - 22 cm round/3mm thick
|
1
|
sq
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How
to make Tarte Tatin
- Roll
out the pastry approx. 3mm thick and cut into a circle
big enough to cover the base of a frying pan with
a 2cm overlap to allow for a ‘crust’
- Peel,
core and cut the apples in half
- Lightly
cover the base of frying pan with butter and sprinkle
liberally with the castor sugar
- Arrange
the apple halves in a circular fashion (with the cut
side face down) and place on a medium to low heat
until a very light caramel is obtained
- Carefully
cover with the pastry round and tuck in the edges,
bake at 200ºC for approximately 15 minutes :
until the pastry has risen and turned golden brown
- Remove
from the oven and with a knife ensure the pastry has
not stuck to the sides and the caramel is fully formed
- Turn
upside down onto a serving plate, the pastry is served
as the base and the apples should be sitting on it
all wonderfully caramelised and arranged. So before
lifting the pan ensure the apples are not stuck to
the pan, if they are, gently prise them off with a
palate knife.
Chef's
Tip for Tarte Tatin
The
secret to Tarte Tatin is heat control. Care must be
taken not to burn the caramel but also to ensure that
a caramel is formed. If on removing the tart from the
oven you believe the butter and sugar has not caramelised
fully, place it over a low flame until it does.
Care
must be taken when turning the Tarte Tatin over as
the caramel will be at 150ºC and can cause severe
burns.
Enjoy
your Tarte Tatin and bon appetit . . . . .
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Chef's
terminology:
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| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
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