Tarte tatin recipes
Ingredients
- 150g Plain White Flour
- 125g Yeo Valley Organic Butter (at room temperature)
- 65g Caster Sugar
- 1-2 tbsp Water
- 450g Small dessert pears. peeled and cored
- 75ml Yeo Valley Toffee Yogurt and some to serve
Method
- 1. Sieve the flour into a bowl and rub in 100g butter until it resembles breadcrumbs. Stir in 15g sugar and 1-2 Tbsp water to form a firm dough. Chill until required.
- 2. Grease and line the base of a 17.5cm (7”) sandwich cake tin with baking paper and place onto a baking tray.
- 3. Heat the remaining 25g butter with the remaining 50g sugar gently in a small heavy based pan until the sugar dissolves and the mixture turns golden brown. Remove from the heat, allow to cool a little and then add the yogurt, stirring well (if the toffee hardens, continue stirring until it dissolves)
- 4. Pour half of the sauce into the base of the lined tin, cut the pears into quarters and arrange over the toffee, packing in well. Pour over the remaining toffee.
- 5. Roll out the pastry on a floured surface slightly larger than the tin and place over the pears, tucking in at the sides and cook in a preheated oven, Gas 6,200 C for 25-30 minutes until the pastry is golden.
- 6. Allow to cool a little then place a plate on top of the tin and turn the tart out so that the pears are on the top. Serve with extra toffee yogurt.
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1 Comments
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John H Glen Fri Jul 30 2010 • Reply
This looks like one for me to try, your photo looks great, I will let you know when I have tried it
Ingredients
- 2 Red peppers
- 2 Yellow or orange peppers
- 2 ½ tbsp Olive oil
- 5 g Butter
- 1 medium Red onion, peeled and thinly sliced
- Large handful Fresh basil leaves
- 12 Cherry tomatoes, cut in ½
- 1 sheet Ready rolled puff pastry - thawed if frozen
- 1 Egg, beaten (or just egg yolk if you have a spare one to use up)
- To season to your taste Salt and freshly ground black pepper
Method
- Preheat the oven to 200C.
- Cut the peppers in half lengthways and remove the stalks and seeds. Place the peppers cut-side down on a baking tray, drizzle with 2 tbsp olive oil and rub it in a little, then season with salt (if you like) and freshly ground black pepper. Place the peppers on a low shelf in the oven and cook for ten minutes, then turn the peppers over and cook for a further ten minutes. The skin should be wrinkled, but not completely blackened. Remove the peppers from the oven, place them in a bowl and cover with cling film. When cool, rub the skins off. They should come off fairly easily but you may need to use the tip of a sharp knife for any stubborn bits. Don’t worry if a little is left on.
- Place a small, completely metal, frying pan (18 – 20 cm across, no plastic handle) on a medium heat and add the butter and remaining oil. Add the onions and cook over a low heat for 10 minutes, stirring frequently, until softened and beginning to caramelise. Tip into a bowl to cool a little. Don’t rinse the pan.
- Cut the pepper pieces in half, then place them in a circle in the same small frying pan to cover the base, pointing towards the centre and alternating the colours, trying not to leave any gaps. You may need to put one piece in the centre. Scatter half the basil leaves over the peppers, and lay any remaining peppers on top. Season.
- Place the tomato halves in a circle on top of the peppers, cut-side down. Add basil and seasoning again, then spread the onions over the top. If preparing in advance, you can leave at this stage to complete just before you need to cook the tart.
- Preheat oven to 180C.
- Cut out a circle of puff pastry a little bit larger than the pan. Place this on top of the onions, tucking in the edges.
- Brush the pastry with beaten egg and, using a sharp knife, cut 2 small slits in the pastry to allow steam to escape. Bake in the oven for 20 to 25 minutes, or until the pastry is golden-brown and crisp.
- Remove the tart from the oven and allow to cool for five minutes, before turning the tart out. It may collapse if you try to tip it out straight away! Remember to use an oven glove when handling the pan as it will still be really hot (I talk from experience)! Place a plate over the top of the pan, then invert it to tip out the tart. Scatter a few extra basil leaves, and / or parmesan shavings on top of the tart if you like.
- Serve warm or cold. Lovely with a rocket and parmesan salad and some new potatoes.
Ingredients
- 175g caster sugar
- 50g unsalted butter
- 7 medium sized bananas, peeled and halved lengthways
- 1tsp fresh rosemary leaves, chopped finely
- plain flour for dusting
- 1 x 375g pack ready rolled puff pastry
Method
- 1. Preheat the oven to 220C/200C fan/425F/gas 7. To make the caramel in a saucepan, put the sugar and butter in a small, heavy-based ovenproof frying pan on a low heat and leave until the butter has melted. Stir until the sugar has completely dissolved, then raise the heat to medium and cook, tilting the pan occasionally, until the mixture becomes a rich, golden caramel. Pour immediately into a 20.5cm-diameter, shallow ovenproof dish, being careful not to let the hot caramel splash. Arrange the banana halves on top and sprinkle with the rosemary. Put to one side.
- 2. Using a lightly floured rolling pin, roll out the pastry and cut a circle about 4cm larger in diameter than the dish. Lay the pastry on top of the bananas and carefully tuck the edges down the side of the dish, gently pushing the bananas together as you do so. Place in the oven and cook for 40 minutes until the pastry is golden.
- 3. Remove from the oven and leave to stand for 5 minutes. Run a knife around the edge of the dish and invert a serving plate on top of the dish. Turn the dish and plate over and lift the dish off the tarte tatin. Serve immediately with lashings of vanilla ice cream.
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