Tarte Tatin (as usual I wanted to add my own take on it, hence the sultanas)
7 small cooking apples, cored and halved
A small handful of sultanas
80g caster sugar
100g unsalted butter
1 tsp cinnamon
1 pkt of ready rolled puff pastry
Preheat the oven 210
In an ovenproof saute pan, melt the sugar, cinnamon and butter together until all of the sugar has melted, and the mix starts to bubble and turn a light golden colour. Now add the apple halves flat side down, continue to cook over a low to medium heat for about 20 mins. Add the sultanas and put to one side to cool completely.
Roll out the pastry until slightly bigger than the pan, cut out a circle and place over the fruits, tuck the sides in. Bake in a hot oven until golden brown, about 22-28 mins at 210. Leave to cool slightly before turning out onto a plate.
Apple Charlotte (This was my favourite of the 2, but the rest of my lot preferred the Tarte Tatin)
4 Brioche tins of ramekins.
12-14 Slices of white bread with the crusts cut off
4 Tbsp breadcrumbs (You could use the crusts, if you process until really fine)
200g of butter
100g light brown sugar
1 tsp cinnamon
8 cooking apples peeled, cored and sliced
Start by putting a third of the butter and sugar into a pan, over a medium heat, add the apples and cinnamon, cook down until really soft and pulpy. Whizz in the food processor, once smooth add the bread crumbs, whizz to combine, leave to cool completely.
Melt the remaining butter, brush each slice of bread with the butter until completely coated on one side, cut 4 circles and fit butter side down, snuggly into the bottom of your tin/ramekins. Line the sides,butter side out, fill with the apple mixture and top with a circle of buttered bread.
7 small cooking apples, cored and halved
A small handful of sultanas
80g caster sugar
100g unsalted butter
1 tsp cinnamon
1 pkt of ready rolled puff pastry
Preheat the oven 210
In an ovenproof saute pan, melt the sugar, cinnamon and butter together until all of the sugar has melted, and the mix starts to bubble and turn a light golden colour. Now add the apple halves flat side down, continue to cook over a low to medium heat for about 20 mins. Add the sultanas and put to one side to cool completely.
Roll out the pastry until slightly bigger than the pan, cut out a circle and place over the fruits, tuck the sides in. Bake in a hot oven until golden brown, about 22-28 mins at 210. Leave to cool slightly before turning out onto a plate.
Apple Charlotte (This was my favourite of the 2, but the rest of my lot preferred the Tarte Tatin)
4 Brioche tins of ramekins.
12-14 Slices of white bread with the crusts cut off
4 Tbsp breadcrumbs (You could use the crusts, if you process until really fine)
200g of butter
100g light brown sugar
1 tsp cinnamon
8 cooking apples peeled, cored and sliced
Start by putting a third of the butter and sugar into a pan, over a medium heat, add the apples and cinnamon, cook down until really soft and pulpy. Whizz in the food processor, once smooth add the bread crumbs, whizz to combine, leave to cool completely.
Melt the remaining butter, brush each slice of bread with the butter until completely coated on one side, cut 4 circles and fit butter side down, snuggly into the bottom of your tin/ramekins. Line the sides,butter side out, fill with the apple mixture and top with a circle of buttered bread.
Place a saucer over each of your tins/ramekins and a weight leave for 2 hrs.
Preheat the oven 210
Remove the weights but leave the saucers on for the first 10 minutes of the bake, remove the saucers and bake for another 10-15 mins or until golden.
Serve with fresh pouring cream and a blackberry *puree.
*For the puree, whizz about 24 blackberries with a hand-blender with a little icing sugar to taste, sieve to remove the seeds.
Preheat the oven 210
Remove the weights but leave the saucers on for the first 10 minutes of the bake, remove the saucers and bake for another 10-15 mins or until golden.
Serve with fresh pouring cream and a blackberry *puree.
*For the puree, whizz about 24 blackberries with a hand-blender with a little icing sugar to taste, sieve to remove the seeds.
