"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 11-24-2004, 07:45 AM   #1
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Delia Smith's caramelised apple flan (Tarte Tatin)

Taken from one of Delia's cook books (think it is the Delia Smith's Complete Cookery course)

Caramelised Apple Flan

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

Serves 4-6

For the filling:

1 lb (450 g) Bramley apples, peeled, cored and thinly sliced
1 lb (450 g) Cox's apples, peeled, cored and thinly sliced
4 oz (110 g) soft dark brown sugar
1 level teaspoon powdered cinnamon


For the pastry:
4 oz (110g) plain flour
pinch of salt
2 oz (50 g) butter, at room temperature


You will also need an 8 inch (20 cm) cake tin, brushed with melted butter with a circle of silicone paper (baking parchment), also brushed with melted butter, covering the base.

Pre-heat the oven to gas mark 4, 350°F (180°C).

To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the butter into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.

When the mixture looks uniformly crumbly, start to sprinkle roughly 1 tablespoon of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Now rest the pastry, wrapped in foil or in a polythene bag, in the refrigerator for 20-30 minutes before rolling out.

Cover the base of the prepared tin with brown sugar, pressing it down evenly and well. Now sprinkle on the cinnamon, and then arrange the sliced apples neatly, the Cox's first, making sure they're pressed well down.

Roll out the pastry to a thickness of about 1/2 in (1 cm) and cut out a circle that will fit the top of the tin. Cover the apples with the pastry, pressing it down gently. Place in the centre of the oven for 40 minutes until the pastry is golden.

When the tart is quite cold, loosen it round the edges, cover with a plate and carefully turn it all upside down, then remove the tin and the silicone paper.

Serve it with crème fraîche.

__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-24-2004, 10:30 AM   #2
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
What an interesting recipe, Ishbel! Sounds very delicious!

Would you tell me about your Cox and Bramley apple varieties? Are they different from each other in taste? Are they tart, sweet? And how big are they?
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-24-2004, 11:03 AM   #3
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Bramley apples are the premier UK cooking apple - they go nice and 'fluffy' when baked or made into an apple sauce, say for serving with roast pork.

Cox's orange pippins are smaller, eating apples. They remain firm when cooked (obviously NOT if they are overcooked!!!) and therefore retain their shape when baked in the tatin. Cox's have a nuttier flavour than most apples... This site has photographs of both Cox's and Bramleys, as well as many other British varieties of apples. I have Cox's, Bramleys, Sturmer Pippins, Egremont Russet and an unknown variety of eating apple in my orchard. All wonderful to eat! http://www.ronnieappleseed.co.uk/variety.html

I make apple tatin and pear tatin, using this recipe. I have never had a failure with anything that I've tried from any Delia Smith cookbook (and I have every one of her books!)
__________________
Ishbel is offline   Reply With Quote
Old 11-24-2004, 11:21 AM   #4
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Thanks a bunch for this info, Ishbel!!!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-24-2004, 11:49 AM   #5
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
I agree with you Ishbel, you can't go wrong with Delia, and whilst I love this site to little bits, I must admit to visiting her website regularly,
www.deliaonline.com
Many of her recipes are on line and there is a good search facility.
__________________
kyles is offline   Reply With Quote
Old 11-24-2004, 01:53 PM   #6
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Thank you, dear Kyles!!! What a great site to find...and with Lancashire Hotpot at the dead-center top of the page!!! I will be poking around in there quite a bit, now that it's bookmarked...!

The things a person can learn about on this site!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-24-2004, 02:16 PM   #7
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Yes, it's an excellent site!

My copy of her Christmas book is well-thumbed! I use her mulled wine recipe for major Christmas drinks events at work - 300 plus are catered for - it takes quite a bit of wine and brandy, I can tell you!
__________________

__________________
Ishbel is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pear Tarte Tatin Raine Pies & Pastries 1 11-10-2011 11:53 AM
ISO Tarte Tatin Recipe....help...... COOKINGONGAS Pies & Pastries 3 02-17-2005 04:25 PM



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]