The FiFi Report 359

Apple Tarte Tatin .….adulterated from Gourmettraveller ( There are some great cooking tips here )

I die. Je vais mourir . This is so tres, tres bon!

Tip: You can cook and bake in the same one dish: All you do is make the caramel, toss the chopped apple on top and then layer the pastry over it. So facile et tres vite! J’adore!

You need for 4 fashionista and 3 hungry teenage boys or 25 models :

80 gm  caster sugar
40 to 60 gm  unsalted butter, coarsely chopped
2  to 3  Granny Smith apples, cored and quartered
I large sheet puff pastry.

• Climb into Burberry feather puffa coat.
• Heat yourself to 190C.
• Preheat the oven to 190C.
• Pour a big fat red wine and Mon Dieu, Merci, that it’s Friday.
• Chop and core the apples into quarters. Yes , they will look like the picture above so don’t make the pieces smaller. You might need 3 apples.
• Chop up the butter so it’s will melt easily.
• Get out a square of frozen puff pastry and let it sit so it’s a little defrosted but not a lot. Gets too floppy. Like George Clooney with a hangover.
• Find a baking dish: a 20cm-diameter cast-iron or heavy-based stainless-steel frying pan that can go in the oven are the best. TIP: don’t use a tart base with a removable bottom as the caramel will ooze out. You just need a classic cake tin. Classics never go out of style.
• Now you are going to make the caramel.
• just simply scatter the sugar over the base of the cake tin.
• Cook the sugar over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes), then swirl pan occasionally until sugar is caramelised like a Prada bag. (1-2 minutes). HINT: Be quick to grab it off the heat so you don’t burn it.
• Add the chopped up butter and swirl to combine: again you’ve go to be quick! Like 20-30 seconds. Watch you don’t splatter your white Burberry cashmere scarf.
• Turn off the heat quick smart and then arrange apples over the divine caramel so the flat side is down in the goo.
• Cover with the piece of puff pastry and quickly tuck the edges down into the side of pan. This is going to hold it in when you turn it upside down to serve.
• Make sure you score the centre of the pastry for steam to escape. Like a fashionista when you the right shoe has sold out. Steaming.
• Throw in the oven and bake until pastry is dark golden and puffed as Puff Diddy. (20-25 minutes).
• When the pastry is gorgeous and golden you can pull the tart out of the oven and let it stand for 2 minutes.
• Then you are going to tip it upside down and serve it like a real tart so it has the fruit on the top.
• So place a plate on top and shake to loosen tart. (A loose tart: whatever will your father think?)
• Then quick, quick! Vite, Vite ! Carefully, protecting yourself from the hot caramel, turn it upside down and plop the tart onto the plate.
• Cut into pieces and serve hot drizzled with thick cream.
• Fabuleux!