Tales from kitchen and cellar

Posts Tagged ‘pastry’

Tarty Tarte Tatin

In Baking, food, Food and Drink on July 19, 2012 at 11:59 am

 

 

 

 

 

 

 

 

 

Tasty Tarte Tatin

This decadent tarte tatin really is as good to eat as it looks. Leave to cool slightly before tucking in so that the caramel starts to get a little tacky and sticks to your teeth before being washed away by the softness of the apple. Yum!

Ingredients

240g caster sugar

90 g unsalted butter diced

1 x 500g pack of puff pastry

2 pink lady apples

a little flour for rolling out

1 cinnamon stick (optional)

vanilla ice cream to serve

Method

Pre heat the oven to 200C/ 180 fan or gas mark 6

Take a heavy based  small frying pan and heat the sugar with a little water until the sugar dissolves and starts to caramelise, don’t stir as the mixture may crystalise.

Once the sugar has reached a dark caramel colour remove from the heat and add the sugar carefully so as not to splash yourself with molten liquid!

Roll out the pastry to the size of the frying pan around the thickness of a pound coin.

Peel and core the apple and cut each into four wedeges, arrange on top of the caramel place the cinnamon stick across the tart diagonally if using. Then tuck in the pastry just like a blanket and bake in the oven for around 40 minutes.

Leave to cool before turning out, and serve with a scoop of good quality vanilla ice cream and enjoy!

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Wild About Wild Garlic

In Cooking, food, Food and Drink on May 18, 2012 at 9:02 am

Wild Garlic Soup

If you’re lucky enough to have a little countryside nearby or a little forested woodland then you will be familiar with the smell of wild garlic at this time of year. Picked fresh and used that day the smell and taste is a delight to the senses and served as this vibrant green soup with a little cheesy puff pastry twist….welll it’s heaven on a plate, or should I say bowl.

This recipe is one I found on the internet, I did not use the garlic flowers as a garnish however: wild garlic soup

I did however buy some puff pastry rolled it out to the thickness of 2 pound coins. Sliced into strips and grated a little parmesan on top, then gently twisted into shape onto a baking sheet. Bake in the oven for 20 minutes at 200C or gas mark 6 for around 10-15 or until golden brown.

Serve with piping hot wild garlic soup. Enjoy….

If you fancy a little tipple with this a Spanish white Albarino with its refreshing acidity works well…