James Martin Tarte De Tan
- June 23, 2022
Tarte tatin is a French classic that's a quick, simple and impressive dessert and a real favourite for James.8 - 10 Pink Lady apples, peeled, cored and cut in half.Put the pastry on top of the, tuck the edges in, and bake in the oven for 30 minutes. .
To serve, tip out the tart, slice and finish by spooning a ball of ice- cream on top. .
James Martin's Tarte Tatin recipe
Melt the sugar and butter in a non-stick pan, once melted keep on a medium heat and add the apples, cooked and keep turning the apples for 20 mins until nicely caramelised, this will take time, but it is the most important part of making a good tarte tatin.Add the Drambuie Honeyed Liqueur and leave to cool slightly before adding to the oven dish with half of the caramel.Roll the puff pastry to about 3 to 4 mm thick and cut into a circle approx 1 inch larger than the dish your apples are to be cooked in.Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.Mix the cream with the icing sugar, Drambuie Honeyed Liqueur and vanilla pod seeds and place in a serving jug. .
James Martin's Roasted Plum Tart
For the crème pâtissière: Place the milk, vanilla pod and seeds in a saucepan and bring to the boil, then remove from the heat.Cover with a dusting of icing sugar to stop a skin forming, or place a layer of clingfilm over the surface and chill until needed.Bake in the oven for 25 minutes until the pastry is cooked through and the plums are tender and caramelised, then brush with the melted butter. .
With the age-old words of warning that there’s more to a plain ol’ Tatin than meets the eye, I googled it and sure enough the top results were all about it being tricky.Hats off to this Guardian Lifestyle writer who pitted several well-known chefs’ recipes (think Blanc, Ramsay, Oliver and more) and that of French cooking bible Larousse against each other to find a definitive winner in terms of ease of making, time, presentation and taste.I was already down the road of making homemade puff (required by the James Martin’s Tatin recipe which I had decided to go for) when I realised it takes two hours.The Guardian article then said that puff is perfect if you serve the pud immediately, but it deflates quickly and can get that dreaded ‘soggy bottom’ if left around.I suggest you opt for ready-made though even if, as Martin’s book says, shop-bought is rarely 100 per cent butter puff pastry; an imperative for a perfect Tatin.A firm caramel might help and mine was – it took a steady nerve to see the sugar going deep dark brown (burnt isn’t nice) but I caught it in time to get a perfect flavour.However, the trickiest part of the Tatin process for me was flipping over a scalding hot cast-iron pan to get the tarte right sides up in one piece on the serving plate.But, a final note about my choice of flavours over the trad apple: pear and cardamom is divine…not me saying so, but the husband who gave it thumbs up, twice, even the day after when the puff had most definitely gone. .
Shallot Tarte Tatin with Goats Cheese
Heat the oil and butter in a large oven proof frying pan.It is best to lay your plate on top of the pan and then flip it all over to do this so that the tart holds it’s shape nicely.Dot the tart with the Goats cheese and serve with a crisp green salad. .