Posts Tagged Tarte tatin
Pear tarte tatin
A little more fruit makes the tart look more ‘tart’ like. I am loving my little black pan more and more though I am going to branch out into desserts a bit more. And I finally used my iSi Cream Whipper for what it’s most commonly used for – cream!
Lunch today at Bistro Thierry was very old-school French. Snails in galic parsley butter, onion soup, rockling pan friend in butter and spinach, and a steak patty that was very well seasoned and cooked. Finished with tarte tatin and calvados ice cream. The waiters, the chefs were all speaking French. But as we finished our last bite, a chef bearing a heavy Aussie accent emerged.
I liked it. The deep purple walls and dark wooden furniture worked well with the decorations on the wall. There is a table on the left of the entrance squished between the bar and the window. That will be mu next seat
Tempted? tarte tatin
“What are you making?”
“Taarht tartun”
“!?”
“Itzer upsidedownnn taarht”
“Mmm”
I really didn’t know that butter, sugar and pastry would taste so good. To this day, I havent ventured far into making desserts. Maybe it was the French accent.
For the past year I have heard from my foodie friends and also reviews rave about the pear tarte tatin at Bistro Vue. Actually, I had it a few years ago at Bistro Vue. I remeber it was delicous, filling but the caramelized pastry was a little stiff. This year I’ve been there twice. Devine moment when you chew into the pastry. Koko Black’s version is just not good enough.
Once you had THE version, it’s so hard to be pleased. So sad. Today me and my friend went to Maedaya – a yakitori and sake bar on Bridge Rd. It was good charred flavour but something was missing. Maybe that crispness. Maybe it was too sweet. The chicken skin was not crip enough. Maybe it was the thought that I had work soon. Maybe I was just not in Japan with the auditory sensoy input.
Can anyone tell me what do the Japanese restaurant staff scream when customers walk in?
I came home tonight, this cold, moist, damp night and attempted my first tarte tatin. I brought a iron skillet yesterday. A cheap but commercial one that is not cast iron but just as unbreakable. I seasoned it with oil and a lot of heat. Now its all black!
On a 21 cm pan:
- Pre-heat oven to 180 deg C
- Cut a circular piece of puff pastry by drawing the knife around the the upside down edge (largest circle). Place pastry in fridge to keep stiff.
- Peel and quater 2 Pink Lady apples.
- Melt 50 g of butter and 50 g of brown sugar in the pan under medium low heat and place apple pieces in.
- Shake and turn apples to coat with caramel. The liquid should be foaming gently.
- Take off heat, let it cool slightly. Arrange the applies pices neatly in a circular pattern or however rustic you want to look
- Place pastry on top and tuck edged around the inside of the pan
- Bake for 10 min, the reduce heat to 120 deg for another 5 min, or until pastry golden and cripy
- Shake pan to lossen the edges then flip it on the pan upside down!
I had some unsweetened vanilla cream to serve. I think a dark/red tea goes so well with dessert like this.