In an oven-friendly pan add your butter, sugar, star anise and a pinch of cracked pepper.I didn't have a melon baller, so I improvised with a teaspoon measuring spoon. The easiest way to do this is using a melon baller to scoop out the core which is more efficient and leaves more of the apple. Once the apples are peeled, you need to remove the core.This prevents the apples from browning and oxidising. Whilst preparing your apples, place them in a bowl of water with a pinch of salt and a squeeze of lemon juice.Prepare your apples by cutting the tops and bottoms so that the apples are more uniform and then peel the skin off.Pre-heat your oven to 220 degrees celcius.You can also use a dark rum, scotch, bourbon too. Traditionally Calvados (French apple liquer) is used but I substituted for what I had at home - Amaretto and Whiskey. 1 sheet of frozen puff pastry, defrosted.It is best served straight out of the oven, cut into slices like a pizza and with creamy vanilla ice cream. Make it once and you'll want to make it over and over again, wishing you had more apples in the house. It takes 15 minutes to prepare and 45 minutes to cook, the hardest part of this recipe is peeling and coring the apples. It was named after Hotel Tatin, in the Loire Valley where it was believed to have been invented and the signature dish of the hotel. It's a French classic, easier than apple pie and I dare say better! Apple Tarte Tatin is essentially an upside down tart made of puff pastry in which the fruit (usually apples) is caramelised in butter and sugar before being baked in the oven with puff pastry on top. ![]() This recipe is flakey, bake-ey, saucey, glossy, caramel-ey, tasty but most of all easy!
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |