Easy Tart Tatin Recipe Pls!

Poet_2

have got apples and pears to use up and would like an EASY apple or pear tart tatin recipe. I've been and bought a skillet, just need a recipe now please!

Also, what pastry should I use and how do I make it?

My skillet measures about 5 inches across, so a recipe for 2 people would be appreciated, I don't want to make a large tart, just a small one.

thanks

bltchef

shortcrust pastry is the one you need place some butter in the buter of your pan and some white sugar heat till it starts turning to carmel add you peeled apples or pears pack them as tight as you can topp with your pastry and bake till the pastry is brown sere with ice cream:beer:

Penelope_Penguin

; this is the recipe I use

Poet wrote: »

have got apples and pears to use up and would like an EASY apple or pear tart tatin recipe. I've been and bought a skillet, just need a recipe now please!

Also, what pastry should I use and how do I make it?

My skillet measures about 5 inches across, so a recipe for 2 people would be appreciated, I don't want to make a large tart, just a small one.

thanks

Eating apples for this one - they retain their shape more than cookers. Put about 25g butter and 50g sugar into your skillet. Add enough peeled, cored, quartered apples to fill it. Allow the butter and sugar to caramelise and cook the apples (about 25mins). Roll out pastry to cover (puff pastry is the classic for this dish; this is the recipe I use) and bake in the oven at gas 6 for about 20mins until cooked.

That sounds like a cute skillet - where's it from? I'm after one, too.

HTH, Penny. x

Poet_2

bltchef wrote: »

shortcrust pastry is the one you need place some butter in the buter of your pan and some white sugar heat till it starts turning to carmel add you peeled apples or pears pack them as tight as you can topp with your pastry and bake till the pastry is brown sere with ice cream:beer:

should I use a sweet shortcrust recipe, like this one?

http://thefoody.com/baking/sweetshortcrustpastry.html


Also, can someone give me exact measurements, I'm no good with;
"some sugar" and "some butter" :eek:


I think the link above would give me too much pastry???


By the way, my skillet is a Prestige one from Morrisons, I just measured it and it's about 8 inches (not 5 as previously stated). I'm obviously not good at measuring by sight!!! (no jokes please) :rotfl:

Poet_2

p.s. puff pastry sounds a bit too much work for me. Thanks anyway. I want a recipe for sweet shortcrust for the amount I need

thriftlady_2

Last time I made a tarte tatin I used puff pastry -the ready-made all butter kind. I just cooked some apples in butter, added sugar and rolled out the pastry to top the tin (I've got a special tatin tin that goes from hob to oven). Then I baked it -not especially authentic but very good

Poet_2

thriftlady wrote: »

Last time I made a tarte tatin I used puff pastry -the ready-made all butter kind. I just cooked some apples in butter, added sugar and rolled out the pastry to top the tin (I've got a special tatin tin that goes from hob to oven). Then I baked it -not especially authentic but very good

don't really want to buy pastery, I have flour, butter, eggs, milk, sugar etc in my cupboards so just want a recipe. Maybe I'll have to have a good old google.

thriftlady_2

This is from his book Appetite -he describes it as 'a warm and crumbly fruit tart'.

for 6-8

7-8 apples or pears or about 10 plums
75g butter
6 tbsp sugar

pastry
120g of fridge-cold butter
200g plain flour
1 egg yolk
2 tbsp caster or icing sugar

Make the pastry by cutting the butter into small chunks and rubbing into the flour.

When it looks like breadcrumbs add the egg yolk and sugar and form a soft dough. You may need a little water.

You can do the whole process in a food processor.

Wrap the dough in cling film and refrigerate.

Heat the oven to 190c/Gas 5

Peel, core fruit (stone plums). Heat the skillet over a low heat with the butter and sugar. Let them melt until they are a 'rich, honey-hued caramel'. It might burn at this point so watch carefully.

Turn off the heat, add the fruit cut side up.

Roll out the pastry so that it fits the skillet, place over the fruit, 'patching holes as you go'. Tuck the edges in and put in the oven.

Bake for 45 mins. Let it cool for about 15 mins before turning out.

Nigel Slater also recommends rhubarb and quinces. I'm going to try a quince version -but I like puff pastry on mine

HTH:)
sorry, this obviously makes too much for your skillet -divide by 3 for the right amount. Alternatively make up the whole quantity of pastry and use a third and freeze the rest for subsequent tarts.

Penelope_Penguin

Poet wrote: »

Also, can someone give me exact measurements, I'm no good with;
"some sugar" and "some butter" :eek:


I think the link above would give me too much pastry???

In that case, can I politely suggest that you do a search of the OS threads or a Google search, and scale quantities accordingly.

I've given you quantities that I've estimated for a 5" skillet, then you say it's 8". How are we supposed to give exact quantities if you can't even do a simple thing like that.

Alternatively, invite me to your house, and for a small fee,I'll show you .exactly what to do

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Poet_2

Penelope_Penguin wrote: »

I've given you quantities that I've estimated for a 5" skillet, then you say it's 8". How are we supposed to give exact quantities if you can't even do a simple thing like that.

hmmm, not sure how to take that but where I come from that comes across as rude.

As I said, I will google, thanks everyone for the suggestions.

Poet_2

thanks thriftlady, that sounds about right