Tag Archives: tart

La Tarte Tatin

27 Monday Feb 2017

Posted by in Desserts, Tarts

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Tarte Tatin

Tarte Tatin

I made this a couple of months ago with a friend and didn’t get round to blogging it so I had to make it again as this is a sublime dessert. It’s one of those desserts that’s really easy to make but definitely impresses.

What you will need:

An oven proof pan
4 apples
100g sugar
100g butter
1 sachet of vanilla sugar (usually 7.5g)
1 tsp cinnamon

Short crush or puff pastry

Heat your oven to 180C. Peal your apples and remove the core and slice into 8 or 12 slices. Put your oven proof pan on a medium heat and add the butter, sugar, vanilla sugar and cinnamon. You want all the ingredients to turn into a caramel, continuously mix the ingredients so that they don’t burn or over-boil. Once you have a caramel add to it the apples slice around the bottom of the pan. Cook the apples on a medium heat for about 10 minutes. When the apples start to soften they are ready. Take the pan off the heat.

Roll out your pasty and cut a circle a little bigger than the pan. Place the pastry over the apples, you can have a bit of pastry going up the side of the pan but make sure that the pastry is slightly tucked in and air tight.

Place the pan in the oven for 30 minutes. Remove and let the tarte cool. Then use a plate to place over the pan and flip over and ta-da there you have it, a tarte tatin a la francaise.

I had a little pastry left so I rolled it out, added parmesan, sliced and then fried leek with chopped parma ham on top and put it in the oven for 25 minutes. A great little addition to our salad based meal before having our yummy dessert.

Enjoy
Mel

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French Tomato Tart

15 Wednesday Jun 2011

Posted by in Tarts, Vegetables

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Tomato tart

I love making tomato tart because for me it means it’s the summer as I always make it when tomatoes are at their most delicious. This is one of my friend’s recipes from France. She lives in the countryside and grows the most scrumptious tomatoes. It’s easy to make and is fresh and healthy.

What you will need:

A tart tin
3 or 4 tomatoes
Herbs (your choice I used thyme)
Dijon mustard
Cheddar or emmental cheese

For the pastry:

200g flour
100g butter (it’s easier if it a bit soft)
50ml of water

Pre-heat your oven to 180C.
You can buy ready made short crust but it is very easy to make. Put your flour and butter in a bowl and with your fingers rub them together. Once the two ingredients have been completely combined add the water and mix until it forms a ball.

Sprinkle a bit of flour on a clean work surface and roll out the pastry with a rolling pin until it will fit your tin. Lay it in the tin and poke it with a fork.

Cover the pastry base with Dijon mustard and then lay your sliced tomatoes on top. Sprinkle with herbs, salt and pepper and then cover with grated cheese. I love cheese so I put quite a lot, you can put as much or as little as you want. Put the tart in the oven for 30 minutes.

It’s nice to have with a green salad and a nice glass of wine.

I’ve got some tomato plants growing on my windowsill, so let’s hope the sun comes out again and I can eat my own yummy home grown tomatoes.

Mel

Lemon Meringue tart

27 Sunday Mar 2011

Posted by in Desserts

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Lemon merigue tart

Lemon merigue tart

I’ve been fancying a lemon meringue tart for a couple of weeks now so when I was invited over for a tea party by a friend this afternoon I thought it was the perfect excuse for me to make it. Now I have never made a lemon tart before let alone one with meringue on top but guess what!? It’s really easy to make and it’s so good (plus it looks quite impressive 😉

What you will need:

Shortcrust pastry
5 eggs
200g of sugar
200ml crème fresh
2 lemons

So I went for the lazy option and bought some ready made shortcrust pastry. You need to heat your oven at 180C. In a bowl whisk two eggs, two egg yolks (put the two egg whites in a bowl, this will be for the meringue), 150g of sugar, the zest of two lemons, the juice of two lemons and 200ml of crème fresh.

Put the pastry in a tart tin, poke it a few times with a fork and put it in your heated oven for 10 minutes. Then remove and add in your lemon mix, leave the lemon tart in the oven for 30 minutes.

A few minutes before your tart is cooked take your two egg whites and add two more egg whites, whisk until you can virtually tip the bowl upside down without the eggs falling on your head…then add 50g of sugar and whisk the eggs a bit more. Remove your tart from the oven and cover the surface with the egg whites. Turn the oven down to about 50C and put the tart back in for about 5 – 10 minutes. I would check on the tart after 5 minutes and as soon as parts of the meringue start to golden you know that it’s ready. Remove from the oven and let it cool.

Everyone seemed to enjoy it this afternoon and it definitely satisfied my craving.

Mel