Tart Tatin

Epic levels of procrastination reached… I made my exam/coursework/project timetable and stuck it on my wall, which was very scary, and then, because I was so stressed out by the prospect of my exams being so close (I have all the huge important ones in about 6 weeks, what?!) I decided to bake a tart for an hour, because I really love them, and I’ve always wanted to try to make one. I didn’t make my own pastry, because I wanted it to be vegan and puff pastry takes forever, but it tasted lovely, so definitely try this if you’re not doing anything better :)

So… Yeah. I have a lot of really long essays, and a short film to make, and a creative writing portfolio to edit, and an exam to revise for. It’s horribly terrifying, but I am a huge nerd, and I’m having my ‘last night out until June’ on Saturday, so for the time being, blogging is my ‘escape’ from working, but pretty soon, I’ll let you know, I might have to depart for a week or two to focus on getting a good grade this year, wish me luck!

Book recommendation – The Fault in our Stars by John Green; I’ll review it properly once I’m finished, but I’ve just been reading and it made me genuinely sob like a baby… It takes a lot for a book to be able to do that. It’s amazing, buy it now. Also the author does vlogs and stuff, which are brilliant, so watch them here: http://www.youtube.com/user/vlogbrothers

Tart Tatin

Tart Tatin

Ingredients

Ready-made puff pastry (I would make my own, but I didn’t know how to do it vegan, and the pre-packaged stuff is… Sorry for being lazy)

175g granulated sugar

6 tablespoons of water

900g pink lady apples

Finely grated zest and juice of one lemon

75g of caster sugar

Method

  1. Pre-heat the oven to 220 degrees Celsius. Put the granulated sugar and water in a pan and heat gently until melted, then boil until golden brown (to make caramel!) Pour the caramel into a 23cm sandwich cake tin (with some baking paper in the bottom) and swirl it around until it evenly covers the bottom.
  2. Core and slice the apples (leave the skin on) and sprinkle them with the lemon zest and juice.
  3. Arrange the apples on top of the caramel in a swirly pattern, then roll out the pastry and lay it on top of the apples, and tuck the sides into the tin. Cut a small cross into the top of the pastry lid. Bake for 40 minutes until the pastry is crisp and golden.
  4. Tip the tin carefully and pour the juices off into a small pan. Turn the tart out onto a plate with the pastry on the bottom. Add the caster sugar to the juices and boil to reduce to a syrup, then pour over the apples.

Serves about 6

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