Tarte Tatin is an absolute winner of a French dessert that's ideal for ending a dinner party with some serious style! It's a sumptuous celebration of apples and caramel, invented by a pair of French sisters and beloved by foodies everywhere ever since.
Now, a lot of people will tell you that tarte Tartin is tricky to make, and yes, it can be downright fiendish to get the recipe right. However, we're big fans of simplicity here at British Bakeware, and we've come up with an easy way to get the tarte right - you'll be amazed at how effortlessly it all comes together!
So, without further ado, here is our Cheater's Guide to Tarte Tatin...
Ingredients:
- 1 Packet of Ready-Rolled Puff Pastry
- 6 Medium Cox Apples (peeled, quartered and cored)
- 50g Butter
- 50g Golden Caster Sugar
- ½ Tsp Cinnamon
- Juice of ½ Lemon
Instructions:
Step 1 - Melt the butter in a medium grill pan, then stir in the sugar and cinnamon until the mixture caramelises. Add the apples and continue cooking on a medium heat for around 10 minutes, all the while basting the apples in the caramel. Remove the grill pan from the heat.
Step 2 - Unroll the packet of pastry and make a few small air holes in it using a fork. Lay the pastry over the apples, trimming any excess with a sharp knife or scissors, and tucking in the edges neatly around the apples.
Step 3 - Place the grill pan in a pre-heated oven for around 20 to 30 minutes at 200oC, or until the pastry is golden and delicious. To finish your apple masterpiece, run a knife around the edge of the pan, then place a plate over the top and quickly spin the dish over so the tart turns out beautifully onto your plate – voila!
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The humble meringue is exceptionally easy to make, and it lends itself to all kinds of desserts.
This recipe makes 8 small meringues, and once you've made them, you'll love how flexible they are. There are millions of different meringue-based desserts, including pavlova and Eton mess.
Still, if you're only looking for something simple, you can serve them with raspberries and cream, or add them to your next ice cream sundae. The choice is yours - whatever you do with them, the meringues are bound to be delicious!
Photograph by Ruth Hartnup (view original)
Ingredients:
- 3 medium-sized eggs
- 2oz (roughly 60g) caster sugar
- 2oz icing sugar
- Lemon juice
Instructions:
Step 1 - Preheat your oven to 110oC.
Step 2 - Grease a meringue tin or baking tray.
Step 3 - One by one, break the eggs into a bowl and remove the yolk, leaving just the egg white. This video reveals an easy, mess-free way of separating your egg whites.
Step 4 - Beat the egg whites together with a few drops of lemon juice. Keep going until the mixture turns soft and fluffy – the mixture should form a stiff peak when you remove your whisk from the bowl.
Step 5 - Add the caster sugar (one tablespoon at a time) while continuing to whisk the mixture.
Step 6 - Sift your icing sugar into the mix and fold it in with a spatula. Don’t add all the icing sugar at once – use half an ounce at a time.
Step 7 - Once the mixture looks smooth and fluffy, it’s time to spoon it out! Take a large spoon and heap spoonfuls of the mixture into your meringue tin or onto your baking tray. Alternatively, you could use a piping bag to create attractive shapes.
Step 8 - Bake your meringues for 90 minutes – they should be nice and crispy on the outside by the time they come out of the oven.
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