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Tart Tatin by Let's Cook Scotland

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I recently did a photoshoot with the lovely Sarah Mellerish of Let's Cook Scotland and I absolutely loved the Apple Tart Tatin she was making on the day of our shoot. So much so I asked if she would kindly share her recipe with us all this week.

Let's Cook Scotland is a fabulous and well renowned cookery school located in the beautiful Perthshire countryside in Abernethy. Using local ingredients and teaching realistic recipes, Sarah offers a wide range of different cookery courses from a range of essential cookery skills classes to world cuisine and dinner entertaining classes.

Enrolling in thèse classes is a great way to improve your culinary knowledge and skills. Whether you want to learn how to cook for the family or impress at your next dinner party or just get a group of friends together and have some fun, it is a certainty that you will benefit something out of it. Let's Cook Scotland have just relaunched their website and the full list of classes and how to enrol can be seen at www.letscookscotland.co.uk

Enjoy trying this Tart Tatin at home.

Gill x

Preparation Time:
20 minutes
Cooking Time:
2 hours
Serves: 4
Ingredients:
  • 2 tbsp cold water
  • 7­ or 8 large Cox, or Braeburn or Granny Smith apples
  • 130g/4oz caster sugar
  • 75g/3oz unsalted butter
  • 200g puff pastry, all butter, ready rolled, defrosted
  • Flour for dusting

     

    Pre­heat the oven to 190°C/375°F.

    1. On a floured surface roll out the puff pastry to 2mm thick; prick it all over with a fork. Transfer to a tray and refrigerate for 20­30 minutes to firm it up and prevent retraction while cooking. With a template cut a circle of 20cm/8in diameter and refrigerate on a lightly floured tray.

    2. Peel the apples and cut in half. Using a melon baller, scoop out the cores.

    3. Pour the water in a thick­bottomed saucepan (14­16cm/5­6in) and scatter over the sugar evenly, letting the water absorb the sugar. On a medium/strong heat, cook the sugar water to a syrup then to a golden brown caramel for 5­6 minutes (do not stir). Immediately add the cold diced butter, swirl the pan (be careful, there will be strong boiling). Pour into a round baking tin (18.5cm x 4­5cm/7 x 2in) deep and let the caramel firm up.

    4. Arrange 12 halves of apple upright around the edge of the mould to complete a full circle. Sit half an apple, flat side up, in the centre and top with another half apple. Cut the remaining apples into quarters and wedge them in the empty spaces as tightly as possible. You need to pack in as many apple pieces as you can into the mould as this will give the perfect density to the tarte ­ and the perfect slice. Bake in the pre­heated oven for 35 minutes.

    5. Lift the tarte on to the work surface, place the puff pastry circle on top of the apples and tuck the edge of the pastry inside the mould. Cook for a further 30 minutes. Cool for 1⁄2 ­ 1 hours, it will stay warm.

    6. Slide the blade of a sharp knife full circle against the mould to release the tarte tatin. Place a large dinner plate over the tarte and turn upside down, shaking sideways to release.

    NICKI'S TUPPENCEWORTH

    Its as though Gill read my mind! Tarte Tatin is one of my favourite all time desserts and with the less than summery summer, I was hankering after some comfort food.  I much prefer a fruity pudding to a creamy one, and for me this mix of soft apples, sugary topping and light pastry hits the mark perfectly. 

    I was slightly concerned we were a bit out of season but on researching my apples I discovered you can get early season British Bramleys from the end of July and in actual fact, most months produce one or two varieties of apples which means this is a great all year rounder! YUM! 

    I like mine served with a large dollop of plain, dairy icecream and as I will happily call on any opportunity to call in Janetta's in George Street I'm recommending this as the perfect serve!

    Please do try this out at home and please do leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.  

    Happy Appley Dessert in July!
     
    Nicki X
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