It was a weird dinner that I had whipped up one evening before our weekend get-away with friends to Samoëns. You see, I had stocked up some food in anticipation that most of the stores will be shut in Geneva for the Christmas holidays. So before we took off on our next trip, I wanted to use up whatever food left in the refrigerator.
The Man raised his eyebrows at me when I told him what I was serving: Baked Escargots (picked this up at the supermarket for it was going at 50% off the usual price.. couldn’t resist a bargain as you can tell), Steamed veggies with Gado-Gado sauce and Pan-fried duck fillet. I know.. wierd combo right?
And for dessert? I was in the mood to try baking some Tarte Tartin after the Man embarked on a lengthy discussion one evening on desserts and how he also enjoyed this sweet treat once in a while. So after getting the recipe from a friend, I decided to test-drive this recipe to end off our very ‘Rojak‘ (Singaporean slang for wild-mix) dinner.
Turned out to be a pretty simple and quick dessert to whip up. This one’s definitely for keeps in my cookbook for easy dinner desserts. Okay.. now the recipe.. I don’t have the exact measurements as my friend verbally told me how to prepare this. So, I’ll try my best to list down the ingredients and steps to making this:
Crispy Tarte Tartin (serves 2 -4)
- 250g puff pastry (I bought the ready-made ones available in the supermarket)
- Butter (at room temperature)
- Approx. 1/2 cup caster sugar
- Approx. 1 tablespoon of icing sugar
- 1 golden apple (sliced thinly)
- Preheat oven to 180°C.
- Roll dough flat and have it shaped evenly in a rectangular form. (You could use a circular baking tin for this as well).
- Using a fork, start making little ‘holes’ in the dough evenly.
- Start to arrange sliced apples on top of the puff pastry.
- Brush apples and puff pastry with butter.
- Sprinkle caster sugar on the brushed buttered apples.
- Bake in preheated oven for about 20 – 30 minutes till apples are caramelised.
- Remove tart from oven.
- Sprinkle icing sugar on the carmalised apples. Then using a handheld burner, start to brown the icing sugar.
- Serve tart warm with a scoop of ice-cream if desired.
Managed to take a couple of shots on how the Tarte Tartin is prepared.. though I skipped a couple of steps here and there, but am sure you’ll figure it out. 😉
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.