TARTE TATIN | FRUIT RECIPES | JAMIE OLIVER RECIPES
Light, golden puff pastry with soft juicy fruit and crisp caramel is a great combination!
Total Time 50 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat your oven to 190°C/375°F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core.
- Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly.
- Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel.
- Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream.
Nutrition Facts : Calories 586 calories, FatContent 29.6 g fat, SaturatedFatContent 18.8 g saturated fat, ProteinContent 4.7 g protein, CarbohydrateContent 67.2 g carbohydrate, SugarContent 38.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
WHITE SANGRIA RECIPE | RACHAEL RAY | FOOD NETWORK
This sangria takes five to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor. Pull it out when dinner is ready to serve that evening.
Provided by Rachael Ray : Food Network
Categories beverage
Total Time 15 minutes
Prep Time 15 minutes
Yield 8 glasses
Number Of Ingredients 9
Steps:
- Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
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Witbier, an unfiltered white beer made with wheat and spiced with coriander and citrus, lends its bready, citrusy and spicy tones and smooth texture to this Calvados-laced cocktail. To best play off the citrus notes of both the beer and orange juice, choose a citrus-forward amaro. Bonus points for saving the orange wheel to savor after you finish drinking: The cocktail’s flavors will slowly seep into the fruit, providing a refreshingly boozy snack to end on.
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