Apple Tarte Tatin
I was super inspired after watching Masterchef and tried to #shef. HEHEHE. Literally went to the grocery store immediately to buy these ingredients. Anyway, another fake "oh wow you can bake well" dessert to con your friends, and mine. I like that it is rustic, i.e. I don't have to beautify it that much other than making sure the apples on the bottom are beautifully arranged because when you invert it, your flaws are pretty much covered. hehehe. Hence, rustic! Lazy days, lazy bakes.
Also, tried to quenelle since I'm a #shef. Quenelle is the shape/action of making the ice cream with your sppons. I would say it is a good attempt. Self-judge. HAHAHAH Run your spoon under hot water and then youtubehow to quenelle. HAHAHAH.
Anyway, you'll be shocked that I used black pepper but yes, it is for real. I used a lil black pepper in some of my chocolate cakes too to give it that slight spice and an additional dimension to the taste. You can omit if you're a COWARD and A SKEPTIC. HAHAHAH.
Usually, this is made in the same pan on the stove and into the oven. But I don't have such a pan, so let's just dismiss with the formalities.
APPLE TART TARTIN
Serves 5-6
3 medium sized golden apples, skinned and cored, sliced thickly
120g salted butter
100g sugar
2 tsp salt
2 tsp black pepper
1 tbsp cinnamon powder
Storebought puff pastry
10 inch tin
Preheat oven to 180'c.
In a large saucepan, on high heat, combine sugar, butter, salt, black pepper and cinnamon powder together until it foams and turns into a dark caramel colour. Move the pan around once in awhile to prevent it from burning and to swirl everything together.
On medium heat, add in the thick slices of apples into the pan and cook for about 15 minutes on one side until browned and softened. Move the pan once in awhile to prevent the bottom fro=m burning.
In the meantime, prepare your frozen storebought puff pastry. When it is slightly malleable, cut out the shape of your tin and set aside. (if it becomes too soft before your apples are cooked, place it back in the freezer.)
Once apples are cooked, put all the apples browned side down into your tin.
Once all apples are out of the saucepan, place it back on the heat to further evaporate the liquid and to thicken the sauce slightly for about 5-10 minutes.
Once thickened, pour in all the sauce into the tin and onto the apples.
Place your cut-out puff pastry into the tin, and tuck the sides into the apples.
Bake for at least 45 minutes to ensure that the apples are thoroughly cooked and soft, and the puff pastry becomes golden brown.
Prepare a big enough plate and invert the tray onto the plate.
Serve warm with ice cream!
