Woodfired Tarte Tatin
Woodfired Tarte Tatin is an impressive dessert to produce from your woodfired ovens and is straightforward to make. Serve hot with vanilla icecream – delicious!
Woodfired Tarte Tatin – Ingredients
Pastry
100g butter, frozen
150g plain flour
pinch of salt
Iced water
Caramel
50g caster sugar
100ml water
Filling
5-6 eating apples, cored and cut into wedges (don’t use baking apples as they will collpase). We leave the skin on the apples.
It’s been a great year for apples
Woodfired Tarte Tatin – Equipment
Large cast iron frying pan or similar, about 25cm/10″ on the base
Circular piece of baking parchment to fill the base of the pan
Woodfired Tarte Tatin – Oven
Woodfired Tarte Tatin – Method
1. Make the pastry by grating the frozen butter into the flour. Shake the four over the butter until it’s well coated and then add enough iced water to bring it altogether with a knife to make a dough. Try not to handle the pastry too much otherwise you’ll melt the buter and the pastry will be tough. Wrap the pastry in clingfilm and leave in the fridge to chill for 30 minutes.
2.To make the caramel, put the sugar and 100ml water in a metal saucepan and put it on a hob to dissolve. Keep an eye on the sugar and when it starts to melt, bubble and turn dark caramel in colour, take the pan off the hob and pour it on to the baking parchment in the base of the pan. Swirl the caramel around before it sets.
3. Put the apple wedges on top of the caramel in a circular pattern.
4. Roll out the pastry to just bigger than the skillet and place over the top of the apples tucking any overlapping pastry into the sides of the pan. Prick the pastry all over.
5. Bake the tart in the oven for 15-20 minutes until crisp and golden at around 4 Mississippi.
6. Take the tart out of the oven and let it set for 10 minutes or so. Put a plate the same size as
the top of the skillet over the cooked pastry and quickly turn the skillet and plate over so
the tart lands on the plate. Serve hot or warm.
The Finished Result
Woodfired Tarte Tatin – alternatives
Subsitute the apples for pears or a hard peach; nothing too ripe otherwise it will release a lot of liquid
Try a savoury version with beetroot, carrots, squash etc
Add a little spice to the pastry – ground cinnamon, ground nutmeg, dried ginger
We hope that inspires you to try some pastry out in your oven – do let us know how you get on.
See you next week for more #woodfiredweekly !
David and Holly
See you next time