Saturday, 13 October 2012

Les Tartes aux Pommes

The season for Apple Tarts is upon us, and last night I set to on that pud suited to autumnal feasting: Une Tarte Tatin.

For the recipe see last year's post:  Tarte des Demoiselles Tatin 

It is important to use apples that don't fall to pieces, here I used Spartan, Cox and Egremont Russets.
And for the Pastry:  6oz Flour, 2oz Ground Almonds; 5oz Butter; 2oz Icing Sugar; 1 Egg; Vanilla Essence.

This morning, with the leftover pastry I made an Apple and Pear Tart.  Glazed only with Brown Sugar.