Apple Tarte Tatin

With the excess of organically grown apples from the garden, they don't keep that long so what better way to use them than in making dessert? French apples for french dessert, C'est parfait!

These are the organically grown apples from the garden used for this tarte tatin. 

P's parents gave us so many fruits and vegetables from the garden that if anyone took a peek into our car, they would have thought we were fruit sellers. We had quetsch, pears, apples, cabbage, beetroots and more! Who cares if we looked like fruits and vegetable vendors. I was well happy to have so many ingredients to cook with. What was most satisfying was the fact that I helped pick them out from the garden.

Giant sunflowers the size of a dinosaur

This is quetsch, a variety of plum if you have never seen these, like me.

When i told P I was about to attempt tarte tatin for the second time in my life, he looked impress that I was even trying to make one. Then he made sure to google some pictures and said mine should look like this and not like that. Great! He was setting expectations already!

So I carefully prepared everything to make sure it will come out perfect so the Tarte Tatin made by a Malaysian me would impress the French.

Conclusion, my French man and friends loved it! SUCCESS with a big fat smile.

Apple Tarte Tatin

adapted from Mustard with Mutton
Serves 6

Ingredients:

• 5 - 6 apples
• 3/4 cup golden caster sugar
• 3 tbs apple press (or water)
• 60g butter
• 1 vanilla pod
• 1 store bought ready rolled puff pastry

Methods:

1.  Split the vanilla pod into two, lengthwise. Scrape the vanilla seeds out with the tip of a knife and place them in an 8 inch heavy based stainless steel pan (or any other oven proof pan). Place the split vanilla pod criss crossed on the pan.
2.  Combine sugar and apple press, and bring to boil then lower the heat to medium and cook until sugar melts, thicken and turn into deep amber colour.

3.  Make sure to just swirl the pan and not stir. Otherwise the sugar will crystallise.
4.  Remove from heat and add butter.
5.  Peel, deseed and quarter the apples. Arrange the apples neatly around the edges and the centre of the pan on top of the caramelised sugar.
6.  As the pan will be inverted when the tart is ready, make sure the apples are arranged in a presentable manner.
7.  Return pan to the stove and cook on low heat for an hour. Make sure the heat is low enough to not burn the sugar and apples.
8.  Remove the pan from heat and let cool to room temperature.
9.  Preheat the oven to 180C.
10. Place the ready rolled pastry on top of the apples and trim the sides.
11. Tuck the edges in neatly into a rim and seal it against the pan. Then prick some holes with a knife or fork to let steam out while in the oven.
12. Bake the tart for about 30-35 minutes in the oven until pastry is golden brown.
13. Once ready, remove from oven and let it cool for about 10 minutes.
14. Loosen the edges of the tarte with knife. Place a serving dish over the pan and invert the pan quickly.
15. Cut into slices and serve with vanilla ice cream.

Continue

Cantonese Egg Tart

My sister and her husband are arriving later in the evening and I am very sure they will be tired after a 13 hours flight. I am so excited, I feel as if I am going on a long holiday. So being the loving sister anticipating their arrival, I have cleaned and cleared space in my room to make them feel as comfortable as possible. I will also provide them with all the attention and assistance needed, and be their personal tour guide. So I foresee not having time to bake or cook anything interesting for this week's post.

Beach in Penang

I have chosen a recipe that reminds me of our childhood weekend brunch routine. My parents would take us all out for dim sum almost every sunday for brunch when we were young. Then we would take a walk along the beach, play with the water and collect beautiful seashells. When we got home from the beach, we would wash the seashells, dry them and compare to see who's got the best shells. It has always been a fun weekend.

So I am sharing with you recipe for the Cantonese Egg Tart. It is one of my favourite, besides har kau (shrimp dumpling with shiny translucent skin) and sesame balls. It is a must order every time I go for dim sum.

I made the tarts in a muffin tray instead of little separate tart cases. 

My first batch of egg tarts!! =)

CANTONESE EGG TART RECIPE

adapted from Christine's Recipes

Ingredients:

For the Crust:

• 225g plain flour


• 125g unsalted butter 


• 50g icing sugar


• 1 egg (whisked)


• 1 drop of vanilla extract

For the Egg Custard:

• 3 eggs


• 60g golden caster sugar


• 225g hot water


• 85g evaporated milk


• 1/2 tsp vanilla extract

Method:

Please follow the methods on Christine's blog as they are very precise. Successful egg tarts are guaranteed if the step by step methods are followed well. The tips are very useful as well.

I was surprised at how easy it was to make. A good recipe makes all the difference. So a great thank you to Christine for her amazing recipes and her note to pull open the oven door at the last stage. It was very helpful. It kept the egg custard from puffing up, keeping the flat and smooth surface.

** I reduced the sugar for the custard to 60g instead of the 110g since I did not want them to be too sweet. Change the amount to your liking.

Continue