roamingtaste.com » Where foreign and local combine

Fruit + Pastry = Tarte Tatin

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As I sit here eating the last piece of the Tarte Tatin for breakfast, my room is still a scattered mess awaiting tidy up.

I’m sorry, I couldn’t wait as this simple recipe leaves the taste buds yearning, asking, wanting more.

And the bonus, it can be made whenever you want. This is a no rules recipe that doesn’t require particular fruit to make it with, anytime of year, rain, sun, snow, or clouds, whatever fruit is in season works well with this recipe.

It’s also a quick little number to cook while you’re eating with friend’s or catching up on the latest episode of a show.

You could make it, begin watching your favorite episode of ‘New Girl’ and by the end of the second advertisements it should be cooked.

By the time the credits roll you can be dishing it up for yourself.

The weather’s been sunnier and more like what real summer should be, which has been a nice change from the last couple of months.

With this, our bowl full of apricots and cherries meant that if not eaten quickly mold, insects and deterioration would soon follow.

Taking the cue to use what we have in our kitchen, puff pastry was found in the freezer and this delectable little dessert was whipped up in no time.

 

P.S. I know I haven’t added a recipe from my travels in a little while, but promise that will soon change.

Tarte Tatin
Adapted from Jamie Oliver
Serves 8

Ingredients:
300g frozen puff pastry, thawed but still cold
7 apricots, cut in half
17 cherries, cut in half
1/4 cup superfine/caster sugar
1/4 cup light cane sugar
60g butter
Half a vanilla bean, finely chopped

Directions:
Preheat the oven to 220°C/430F. Slice the fruits and lay out on the tray prior to making the caramel as you won’t have much time to prepare once the caramel is made.

When you have the fruit laid out, set aside in the pattern next to the stove top.

Place the butter, sugars and finely chopped vanilla into the ovenproof tray and cook over the stovetop on medium heat. Keep your eye to ensure the caramel doesn’t burn. Once the butter is melted and the sugars are bubbling take off the heat. Quickly take off the heat and lay the fruit on top of the caramel.

Roll the puff pastry out to fit over the top of the tray and fruits and tuck in like tucking sheets into a bed.

Cook for 20 minutes or until the pastry is golden brown. Remove from the oven and carefully and quickly place a large serving plate over the tray and turn over as fast as you can.

Note: I do this over the sink as I have had juice, caramel spill out when doing this and trust me, it goes every where and you have a sticky mess.

Slice and eat warm on its own or served with pouring or ice cream.

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