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Tarte Tatin with Battu

Reader, Mar 20

Andrea Swan, and her neighbour, Monique Guezel, have sent in another yummy recipe.

 

Tarte Tatin is one of those classic French recipes that intimidates most cooks from even considering. However, under Monique’s guidance, I learned that this is an easy recipe and sure to impress. After all, it is really just an upside down pie.

Coming from Canada, I was surprised to learn that cooks in Europe do not measure ingredients but weigh them. For example, a recipe will call for 100 grams of sugar rather than ½ cup. Fortunately, I also discovered a clever measuring cup found in any French grocery store or cooking shop that indicates the most common ingredients. This is perfect if you do not have a kitchen scale. All the recipes here are made using one of these measuring devices.

Tarte Tatin

Ingredients:

1 kg of cooking apples or 4-5 large apples
125gms of butter cut into ½” cubes
80gms of white sugar
1 teaspoon of ground cinnamon
1 package of puff pastry (pâte feuilletée) 

Preparation:

Preheat oven to 225ºC

Peel, core and cut apples into thick slices

In a round flat pan that can go on the stovetop and in the oven (I use a cake pan), place the butter and sugar, cinnamon and cook over medium high heat. Stir mixture constantly to prevent burning. Mixture will bubble, thicken and then turn golden brown within 10 minutes. At this point, watch carefully as it will burn quickly. Remove from heat as soon as the colour is dark golden but leave burner on low heat.

Place apple pieces in the mixture in a circular pattern, overlapping the slices slightly and place the pan back on the burner for about 2 minutes to warm the apples.

Cover the apple mixture with pastry and tuck in the edges.

Bake until top is golden brown approximately 20-30 minutes. If it looks like the sugar mixture is bubbling too much, turn off the bottom oven element and briefly turn on the broiler element to finish browning the crust.

After baking, let cool 10 minutes and the run a knife around the edges and invert onto a flat plate. Monique recommends serving Tarte Tatin warm and if she has baked it earlier in the day, she will put hers in a warm oven for a few minutes before serving.

Battu

This sauce is perfect for Tarte Tatin although I have used it on many fruit desserts.

It is so scrumptious, it could be used on almost anything where the recipe calls for whipping cream, custard or ice cream. Thanks to my friend, Stephanie, for sharing this treat.

Ingredients for 4 persons:

1 cup plain yogurt
1 cup crème fraiche
½ cup whipping cream
½ cup sugar
1 tablespoon liqueur such as Cognac, Calvados, Kirsch 

Preparation:

Blend all ingredients together in a glass or ceramic bowl and let stand in refrigerator for at least 1 hour before serving.

Andrea and Monique's book “Travels in Languedoc: Secrets to a Memorable Visit” can be bought from Amazon.

 

 

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