I have been wanting to tackle a Tarte Tatin again ever since my first attempt last year, and thanks to Titan Travel’s Supper Club, I have the opportunity. When I was asked to take part, I jumped at the chance when I saw the recipe was by Brendan Lynch – a finalist – and my favourite contestant – in last year’s Great British Bake Off. Titan also kindly sent me a gift card to cover the cost of the ingredients.
I am probably the most difficult blogger Titan have ever asked to take part. Firstly, due to the gluten-free nature of both my diet and this blog, and my inability to ever follow a recipe to the letter, I fired off an email asking if I could change one or two things. Then, despite it being September’s Supper Club, I am only just getting this post up – 5 days into October. I have the excuse of a hectic house move and a lack of kitchen for a couple of weeks, but I can only apologise for my off-piste approach and hope that Titan are not too cross with me!
Autumn, as I may have mentioned once or twice previously, is my absolute favourite season of the year. I can’t quite believe it’s here again – looking back at the posts I wrote last October, it just doesn’t seem possible that a whole year has passed. But it does mean that once again, apples and warming spices – cinnamon, ginger, nutmeg – can take priority in my baking.
Now, if you’re not feeling rebellious, there’s no reason you shouldn’t follow Brendan’s recipe to the letter. You can find it here. He is a wonderfully talented baker, much more so than me. However, if you are making it gluten-free, you may want to see the adapted pastry quantities I used (because gluten-free pastry does not stretch or roll out so well), plus there are a few other little adaptations, such as the technique I pinched from Michel Roux’s ‘Pastry’ for making the caramel. My pastry was a bit too crumbly this time – the perils of gluten-free – so it didn’t have a perfect puff. I guess I will just have to keep perfecting this one – and eat a lot of tarte tatin along the way!
Apple Tarte Tatin
A gluten-free Tarte Tatin
- 180g gluten-free plain flour blend
- 180g unsalted butter, cut into small cubes
- 1/2 tsp salt
- 70ml water
- 85g caster sugar
- 40g unsalted butter
- 8 medium-sized braeburn apples
- Juice from 1/2 a lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1tsp grated fresh ginger
- Make the rough puff pastry by rubbing together the flour and butter between your fingertips until just roughly combined - some small pieces of butter should remain. Add a little of the water at a time and draw lightly together until it forms a ball. Only add as much as you need. Wrap in cling film and chill for 30 mins.
- Roll the dough into a long rectangle. Fold over top third and bottom third like an envelope, turn and roll out again. Repeat the folds, then re-wrap in clingfilm and refrigerate for another 20 mins.
- Meanwhile, prepare the apples by peeling, cutting in half and removing the cores. Cut two of the apples into smaller pieces. As you are preparing the apples, place the ones already peeled and cut into a bowl which has the lemon juice in. Rub the apples in the juice to stop them going brown. Once all the apples are prepared, sprinkle over the ginger and cinnamon.
- Rub the butter into a heavy, oven-safe frying pan and cover with the sugar. Set over a medium heat on the hob and leave to caramelise. Keep an eye on it - as soon as it starts turning golden, remove from the heat, otherwise it will burn.
- Meanwhile, take the pastry and repeat the rolling out and folding, then roll out large enough to cover the pan.
- When the caramel is ready, place the apples into the pan, top sides down (remember it's an 'upside-down' tart). Take care, because the caramel will be at scalding temperature, then cover with the pastry, tucking it in around the edges.
- Transfer the pan to the oven and bake for 25-35 mins, until the pastry is risen and golden.
- Turn out quickly onto a serving plate, again taking care with the hot caramel. Leave to cool slightly, then serve with creme fraiche or ice cream, sprinkled with a little cinnamon and ginger.
- For more detailed instructions on making puff-pastry, refer to my previous tarte tatin recipe or to Brendan's recipe.
Adapted from Brendan Bakes
Adapted from Brendan Bakes
Happy Baking Days http://www.happybakingdays.com/