It has been a while since my last post, but it was a very busy period work-wise. Hope some of you will keep reading after this big break..
A couple of months ago I went to Paris. This trip was of course connected to my big fascination with patisserie and French cuisine in general. It’s funny, but if you would ask me a couple of years ago I would most probably say that French cuisine is not really my thing. Well, lot of things happened lately that made me change my mind about it. I decided to buy a classic cookbook, supposedly used by almost every home cook in France. It’s really great that those kind of books are being translated into English lately. I must say that “I know how to cook” by Ginette Mathiot is an amazing discovery. All recipes are very short, to the point and, so far, all deliver delicious dishes.
On of the most interesting chapters is about cakes and pastries (of course). The recipes here are completely different that at Mr. Felder book. A completely different approach. I love the Tarte Tatin recipe though. I must say it’s the simplest recipe for this pie I ever tried (not that it’s ever a difficult cake to make) and definitely the best one. I was always under the impression that you should use French pastry for the original Tarte Tatin. Turns out that it’s actually a very simple shortcrust pastry (but, this recipe works perfectly also with French pastry, so feel free to replace it). It’s a delicious cake. The total time it takes to make is around 40 min, of which 30 min it spends in the oven. Perfect for any time you crave a warm, delicious cake (and it is winter, so that’s going to happen sooner or later). Just go and make one!
adapted from Ginette Mathiot
For the shortcrust pastry:
- 250 g flour,
- 1 tbsp flavourless oil (like sunflower or rapeseed),
- 1/2 tsp salt,
- 125 g butter, diced and chilled,
- 1-2 tbsp ice-cold water.
- Place all the flower in a bowl and make a small well inside.
- Add oil, salt and butter into the well. Rub the butter into the flour.
- Use the water to bring the dough together. Knead a couple of times – the quicker you do it the better is the pastry.
- Wrap in foil and chill for at least 30 minutes.
For the filling:
- 125 g sugar,
- 500 g of apples (around 4),
- 40 g butte
Use a pan or pie-dish that can be used both in the oven and on a stove.
- Put 100g of sugar into the pan with 1-2 tbsp of water. Place the dish on a medium low heat and make a dark caramel. Make sure that the whole base of the dish in covered with caramel and allow to cool.
- Peel and core the apples. Slice them thinly.
- Arrange the apples close to each other in the dish with caramel. Put dollops of butter on the apples.
- Roll out the short pastry to 5 mm thick.
- Cover the apples with the pastry, making sure to tuck a bit of the dough on all sides, so that the apples are completely covered.
- Bake for 30 minutes at 200 degrees, in the middle of the oven.
- Take out of the oven and turn out immediately onto a serving dish (the caramelised apples will be on top). Eat straight away.