Mix yogurt, cinnamon, vanilla extract and yellow sugar in a bowl and mix well.Ĭut tarte into six servings and serve warm with a spoonful of cinnamon-flavoured yogurt. Apple Tarte Tatin 4.7 (94) 70 Reviews 40 Photos The beauty of making a tarte tatin is that it just uses just pastry dough, butter, apples, and sugar to create magic. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Poke a few small holes to allow steam to escape as it cooks.īake until crust is golden brown, about 30 – 40 minutes. Cut puff pastry to nine-inch round and place on top of apples, lightly tucking in the edges. It is important to account for shrinkage during baking, so do make sure the apples are packed tightly. Repeat this process until the pan is full. Starting from the outside and working in concentric rings to the centre, tile the apples with a moderate degree of overlap. Apple Tarte Tatin with Cinnamon Yogurt 1, puff pastry, 10-inch sheet Caramel 2, cup white sugar 2, tablespoons water, cup CO-OP GOLD Butter, cut in small. Scatter half of sugar in a heavy 9 skillet and scrape in vanilla seeds discard pod. This will help prevent them from breaking down or over-colouring. Cut apples as close to core as possible into three lobes set aside. With a paring knife, round the edges of the cut sides of the apples. When the caramel has slightly cooled, pour into a nine-inch pie pan. When sugar has fully browned and is caramelized, remove from heat, and whisking well, add butter. As soon as the sugar is fully melted, stop stirring, as this will seize the sugar crystals. Stir continuously without letting it bubble. Place white sugar and 2 tablespoons of water into a three or four litre pot on medium heat. Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry.
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