TARTE TATIN

22 June 2010

TARTE TATIN

TARTE TATIN: an upside down apple pie – but why?

Rumour has it that French Tatin sisters, Stéphanie and Caroline had a small crisis in the kitchen….The result: a traditional apple tart served upside-down. Whatever the truth, this ranks among one of my favourite desserts – the pastry on top stays golden and crispy, while the apples caramelise below.

We christened my father’s Emile Henry tatin set the last time I was in Provence. This one ceramic dish does everything: first make the caramel directly on the stove top using butter and sugar, add the apple slices, cover with pastry and bake until golden brown. When done, the tarte tatin turns out easily onto the matching plate.

Caramel: Getting the caramel recipe to work can take a little practice, click on the link ‘Tarte Tatin‘ below for more on this and the tarte tatin recipe:

TARTE TATIN

APPLE CRUMBLE

11 March 2010

Apple Crumble

Apple Crumble

I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.

I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!

You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.

See link ‘apple crumble’ below for recipe:

Apple Crumble

BAKED APPLES

12 January 2010

Baked Apples

Baked Apples seemed to be an appropriate welcome back, New Years resolution, apple desert recipe.  What better way to satisfy your sweet tooth while watching your waist line. Plus baked apples are a cinch to make… core, stuff, bake. That’s it. No fuss no muss.

Olivier’s parents have an apple orchard in France and this year they were overwhelmed with the yield. There were enough apples for the Russian army I tell you. So each week we receive a top up, which means I continuously have a bag of these golden red globes in my fridge. I would be complaining except that they are absolutely delicious and make wonderful apple sauce, pies, cakes, muffins not to mention baked apples.

BAKED APPLES

APPLE SPICE COMPOTE Recipe

17 November 2008

sp-apple-compote

The DUTCH Series N°2

‘An apple a day keeps the doctor away’ This is a great saying however this is just one minor detail they left out…. the cooking instructions!

Taking advantage of this little loophole and the fact that it is currently the apple season, I have invented a quick & healthy recipe, within the guidelines of the Dutch Series.

Now I am not suggesting that you run triumphantly down to your doctors’ office, boasting how you have found a justification to eat more desert…. a chink in the dietary armor so to say. Perhaps best to remain discrete and if you do happen to have a sweet tooth, here is your prefect solution to satisfy a craving while keeping an eye on your waistline & budget!

RECIPE

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