 |
| The end result! |
Something from Tuesday evening - Why a Tarte Tartin I hear you ask. Well, having seen the contestants on Celebrity Masterchef last week make a bit of a hash of it I uttered the words beloved of insurance companies everywhere…”How hard can it be?”
After all, caramel, apples, pastry, oven...nothing to it is there?
Well the answer to the question is not as hard as some of them made it look, but, not quite as easy as I thought it would be either…
To start off we need to make some caramel. Fine thinks I. Frying pan, 3 tablespoons or so of water and then add 150g caster sugar. Mix the sugar into the water and then gently heat until the mixture starts to caramelise. Mistake number 1: If you are going to add cinnamon, don’t do it now as the mix instantly turns a caramel colour and you can’t tell what the sugar is doing… Anyway, unable to see what it was doing I kept it on the heat stirring it to try and see when it got to the right consistency. What happened - the sugar crystalized all of a sudden. I assumed I had let it get a bit too dry so added some apple brandy to the pan and most of the sugar did seem to dissolve again. Mistake number 2 and disaster averted (a point to which I will return).
At this point off the heat and add the slices of apple to the pan. I suspect that apples such as Cox’s or Granny Smith would probably work best but I used what I happened to have (Mistake number 3), a mix of 2 overly ripe Braeburns and 2 Pink Ladies. In hindsight something a little less juicy would have been better. Try to arrange the apple slices neatly as they will be seen remember! (Mistake number 4).
Once done add the pastry on top of the apples. I used puff pastry from the supermarket but you can use shortcrust or even make your own if you are feeling daring! Once the pastry is in place put it in the oven (190C for 30 mins or until the pastry is golden).
So, at this point I’m feeling fairly smug; caramel rescued, cinnamon to go with the apples and a boozy little kick from the apple brandy. Sounds good to me anyway. So, having got it in the oven in the nick of time I could sit down and watch Great British Bake Off (I promise I don’t just watch cookery shows). First thing they have to make: Tarte Tartin! OK, lets see how they do? Some of them looked divine, others...not quite so sure. That said I’m not feeling quite so smug anymore as Paul Hollywood explains to one of the contestants that the reason their sugar crystalized is because they were stirring it. Apparently you just give an initial stir to mix the sugar and water, after that leave it alone!
You stand accused of stirring the sugar...How do you plead? Guilty M’Lud…
Anyway, 30 minutes is up and I get it out of the oven. Pastry looks nicely looked, certainly smells good. Get a plate over the pan and quickly turn it over...and dribble hot, runny caramel over the worktop. Could have been worse - could have been my foot and at least all this caramel (which I presume has come from the juicy apples) has dissolved all the sugar. The other problem is that this liquid is now turing what was a nice crispy top into a soggy bottom!
So why am I blogging this? Well, I’m not a professional chef and I don’t claim to be perfect in a kitchen. Secondly, you can learn from my mistakes. Thirdly, despite the above, it tasted great - lovely caramel apples, cinnamon and a bit of warmth off the brandy. So what if the pastry had gone a bit soggy, I still enjoyed it!
So, what would I do differently next time?
- Add the cinnamon later…
- Don’t stir the sugar…
- Less juicy apples and, having done a bit more reading, slice them the day before so they then can dry out a bit in the fridge. yes they will discolour but you won’t see that once cooked in the caramel...
- Arrange the apples nicely...
