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.
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.
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