All in the frying pan
Ready to freeze if you prefer
or ready for the oven
flipped over and ready to serve
Perfect for a supper party – you can pull the toffee apple mixture from the freezer and add the puff pastry lids and it's done.
Next … it's back to savoury winter warmers – a hearty soup me thinks!
The last time I wrote this version of Tarte Tatin was in June 2019 – how time flies!
Here it is :
Toffee Apple Tarte Tatin
6-8 large Cox's apples, peeled, cored and sliced
115g unsalted butter
125g soft dark brown sugar
1 orange, zest and juice
One ready to use 1 x 320g puff pastry sheet.
6 individual circular tins measuring 10cms/4” in diameter.
Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.
You can cook the apples ahead and freeze them, ready to use at your convenience.
Pre-heat oven 180 fan/200c/Gas 6.
Unroll your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.
Bake for 25 minutes.
When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself.
Serve with clotted cream.
If you forget to buy a fresh orange 4 tablespoons of pure orange juice is the equivalent amount from the whole fruit.
There are photos too ...
Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.
Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.
Mushroom and Walnut Morsels
Makes 6 individual tarts
320g puff pastry sheet
250g chestnut mushrooms, chopped
glug of dry sherry (or red wine) optional
half a sweet onion, finely chopped
100g walnuts, finely chopped
15g unsalted butter
drop of rapeseed oil
salt and black pepper
parsley – 1 tbsp flat leaf chopped finely
or less if you want to use dried
200ml double cream
1 tsp cornflour, slaked
Nigella seeds
1 egg, beaten
Kit required
6 tartlet tins - 10cm diameter
2 cutters – 10cm and 6.5cm
foil squares and rice for blind baking
Method next!
It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!
The pastry
Pre-heat your oven 180fan/200c/Gas 6.
Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.
The filling
Whilst your pastry is cooking you can prep your filling.
Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.
Cool and then fridge – leave in the pan if you intend to serve that day.
When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.
There's photos up next!
