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Tomato Tarte Tatin

March 17, 2011 By Delia

For this dish, you can make your own Sundried Tomatoes quite easily. The process of making them takes around two hours, but you can prepare them a few days in advance if you need them.

Sun Dried Tomatoes

By using Tomatoes instead of apples you remove the need for adding any Butter – making this healthier. Also, as the taste of the Tomato is stronger you’ll need a smaller piece!

To Serve 6
1kg Whole Red Tomatoes
1tsp Salt
100g Puff Pastry Block, All-Butter is best
5g Butter, for greasing
Basil Leaves

1. Preheat the Oven to 150C.
2. To make the Sun baked Tomatoes, cut them into six even pieces, then lay on a baking tray, skin side down. Sprinkle a small amount of Salt over the top, which will help to draw out the moisture.
3. Place the tray at the bottom of an oven, and cook for the two hours without opening the door. Once cooked, remove from the Oven, leave to cool, and dry in the open air for thirty minutes.
4. Increase the heat to 180C, then cut the Pastry Block into half, then roll it out into thin layers. Cut an eight inch circle out for the pastry, then place back in the fridge so that it doesn’t become too difficult to handle later on.
5. Once the Tomatoes have cooled down, rub the base of an eight inch tray with the Butter, then layer with Tomatoes on the bottom of the tin, with each laying on its side – it’s easier if you start from the middle and work out. The bottom of the tray will become the top of the Tart, so make sure it’s neat!
6. Once all of the Tomatoes have been laid out neatly, place the Circle of Puff Pastry over the top. Bake for twenty minutes, until the Pastry has become golden and risen.
7. Turn the Tart out of the tin, then place the Individual Basil Leaves on top, and serve.

Photo Courtesy of: TheRunningGarlic

Filed Under: Appetizer Recipes, Baking Tagged With: dried, sun, tarte, tatin, Tomato

Apple Tarte Tatin Recipe

January 2, 2011 By Delia

Tarte tatin is an upside down apple tart, but feel free to use other fruits like pears, peaches, apricots or even a mixture. Just like the classic apple pie, it is best served within minutes of baking topped with ice cream.

Ingredients:

1 1/2 lbs. Firm Apples

2/3 cup Granulated Sugar

3 oz. Butter (room temperature)

Butter for baking dish

A little Lemon Juice

Crust:

11/3 cup Flour

2 Eggs

4 oz. Chilled Butter

1 tbsp. Granulated Sugar

Pinch of Salt

Prepare the crust by mixing salt, sugar and flour in a bowl.

Slice the butter into small chunks and combine with the flour mixture. Using your fingertips, mash the small slices of butter into the flour. Work with the batter until it becomes sand like.

With a spatula, form a well with the batter and pour in eggs. Mix well. Form a ball with the batter. On a floured surface, knead the ball for 10 seconds. Reshape into a ball then flatten with a rolling pin. Refrigerate the crust for 30 minutes.

Preheat oven at 400°F.

Peel the apples and slice. Soak them in lemon juice to avoid brownness and keep them looking fresh.

In a pot, combine sugar and 3 Tbsp of water. Under low heat, allow sugar to melt until it turns honey brown. Stir from time to time.

Add butter to the caramel and mix until it melts. Take the caramel and pour into a buttered pie dish.

Place apples in pie dish, so that they are squeezed tightly together. Do this as quickly as possible to avoid the caramel from turning hard. Bake for 40 – 45 minutes.

Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.

Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.

Serve warm, with crème fraîche (or vanilla ice-cream) on the side.

Photo Courtesy Of: joyosity

Filed Under: Baking, Diabetic Recipes, Fruit, Recipe Tagged With: apple tart, tarte tatin, tatin

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