Sunday, 4 November 2012

Apple tart tatin with rough puff pastry

I have been baking a lot of upside-down cakes recently with some burnt caramel.... it's a bit tricky to make  caramel "just right." The difference in cooking time between undone caramel and burnt caramel is literally seconds. Anyway, here is another attempt to make caramel. This time, I made tart tatin with rough puff pastry. The caramel turned out almost right. :)

I found Mary Berry's technique, which grates butter and lard with a cheese grater very useful. Both butter and lard should be ice cold to do a good grating job in order not to melt the fat. I put the butter and lard in the freezer for a while before using it. I followed Mary's apple tart tatin recipe for this.
Just came out of the oven                           Upside-down... hurray


Baked as a dessert for the dinner party 16.11.2012
Success. :)