Saturday, 13 August 2011

Lavender infused Brown sugar, Pear and Apple Tarte Tatin

Hello All, Sorry the name is a little bit ponsy but i still am trying to use up my culinary lavender in new ways lol... (Side note - Cats do NOT like the taste..) The new incredibly famous Tarte Tatin has an interesting history... apparently (after looking it up on wikepedia lol..). Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day.

She started to make a traditional
apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven.

After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. An alternative version of the tart's origin is offered on the
Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelized apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.

The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim's Paris.Anyways, Here is my take on the classic French dessert

Lavender infused Brown sugar, Pear and Apple Tarte Tatin

9inch over proof dish

The pastry
225g all purpose flour
110g Cubed Butter
2 Beaten Egg Yolks
30g Fine sugar
1 Tsp vanilla essence

1-2 Tbsp Water

The filling

1 Chopped medium conference pear
1 Sliced Large dessert apple
1 Tsp Cinnamon
20G Tightly packed brown sugar
1/2 Tsp Ground Culinary Lavender (you can do this by finely chopping it)
1 Pinch of salt (to taste
30g Softened butter


1. Preheat the oven to 180c
2. Combine the pastry dry ingredients in a large bowl
3. Rub in the butter until the mixture looks like bread crumbs
4. Beat the egg yolks with the vanilla essence and then mix by hand into the bread crumbs
5. Kneed the mixture until dough like, adding the water.
6. Roll the dough into a ball, cover with cling film, and place in the fridge.
7. Add the cinnamon, lavender, brown sugar, salt and softened butter to a pan on a medium heat and allow to melt together.
8. When melted together, reduce the heat and place the chopped fruit in the mixture to cook for roughly 10 minutes.
9. Remove the dough from the fridge and roll till its about 4-5mm thick. Then place over the cooking fruits and transfer into the oven. (MAKE SURE YOUR DISH/PAN IS OVEN PROOF!)
10. Cook for 20 minutes, or until the crust is a golden brown, then remove.
11. Place a tart tin or place ontop of the pan and turn the pan upside down (Upsidedown cake style)


Until Next time!

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