Tuesday, 19 April 2011
Anyway we used this recipe as a base.
Its pretty easy - the things we did different - we used a tablespoon of muscovado sugar and lemon juice and a damned good shake of mixed spice over granny smith apples.. They are really tart And off our tree and have never been sprayed .
We used the 40% less fat rolled pastry as well. No good reason to do that considering the apples are drowned in the caramel.
It came out really well. and the edges were just a little toffeeish.
Today we were at Kirkaldies and they had a nice lady demonstrating some hugely expensive but divine cook ware which included a tart tatin pan in its line up. They had a tart tatin to try.. So with out being too gleeful..
Theirs was a distant also ran to the efforts of the hottest big breasted baker from Rangitumau. It was insipid compared to the glorious creation I served up to my mates.
I suggest if you are looking for a good wine - try the Urlar Riesling. Its lemony tones will set off the tart wonderfully.