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Monday, July 20, 2009

Tarte Tatin

This weekend's culinary experiment was in the form of a French classic, invented by accident by the Tatin sisters. Apparently it was the case of apples bubbling away in sugar and butter, and in panic, one of the Tatin sisters covered it with pastry, baked the whole thing, served it to their restaurant's patrons, and became an instant hit. It was henceforth known as their signature dish, the Tarte Tatin.

I followed Rachel Allen's recipe here (yes I'm a fan - i find her recipes are awesome.)


ingredients for the shortcrust pastry - and sugar bubbling away


gone around in circles... and caramel oozing through the pastry cracks

the finished product, served with vanilla ice cream


I think I may have made the caramel too sticky and it was a bit difficult to get the stuff out of the pan :) not as difficult as eating the entire thing though!


Cheers,

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