Friday, January 31, 2014


a nice interpretation of a tarte tatin, with puff pastry instead of shortcrust and with the addition of cinnamon and star anise. image: reetta pasanen

500 gr puff pastry
8 apples, 100 g sugar, 100 g butter, 2 small cinnamon sticks, 2 whole star anise

peel and core the apples, then slice them. measure out the sugar, butter and spices into an oven-proof skillet that's around 20 cm in diameter. heat the contents until the butter melts. add the apples slices to the skillet. fry the apples, while gently turning them, for around 10 minutes. remove the pan from the heat. arrange the apple slices into a pretty pattern in the skillet. on a floured surface, roll out the puff pantry until it's a slightly thinner. cut a circle of pastry that's slightly larger than the skillet and place it on top, tucking the edges into the skillet. bake at 180 degrees celcius for around 15 minutes, or until the puff pastry is done. turn out the tarte tatin onto a serving platter so the pastry is on the bottom and the apples on top. serve for desert with cream.

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