We’re back home from our trip to Australia. After cooking for 4 weeks in a very small primitive kitchen inside a camper van I was really looking forward to cooking in my own kitchen again. During our absence, the wooden floor in our living room and ground floor has been sanded and varnished to make it look as good as new again. It was convenient to have this done during our absence, as all the furniture needed to be removed and the varnish needs to harden for a few days before you can walk on it again.
Unfortunately, when we came home we saw that they had not done a good job and so now an additional layer of varnish will be applied. This means that I won’t be able to use my kitchen for another week 😦 But luckily I have friends who don’t mind having me come over to use their kitchen 🙂
Since a lot of my supplies and equipment are stored in the garage and cannot be reached easily and it’s always difficult to cook in a strange kitchen, for dessert I resorted to this ‘cheat’ to make something that is like tarte tatin, but a lot simpler to make.
The main cheat is buying ready made pastry dough, and the other is not bothering to cook the apples first or even turning over the tarts. This is simply pastry dough with a bit of sugar, cinnamon and butter, baked in the oven. With a glass of sauternes, it still was a nice dessert. This also reminded me that I should do a post on a proper tarte tatin, so that will be coming later this fall. Here’s what I did this time around to keep things as simple as possible.
2 apples, I used reinettes
4 squares of pastry dough, about 10 cm (4 inches)
cinnamon to taste
4 Tbsp sugar
4 Tbsp butter
confectioners’ sugar for presentation
Preheat the oven to 225C/440F (static) or 200C/390F (fan). Core and peel the apples, and cut them into 16 wedges each. If you work quickly, there is no need to rub them with lemon juice. (But you could to prevent the apple slices from turning brown.)
Bake the apple tartlets at 225C/440F (static) or 200C/390F (fan) for 15 to 20 minutes or until the pastry has puffed up and the apples are golden. The only tricky part of this recipe is that the sugar on the bottom should be caramelized, but not burned.
We enjoyed this with a glass of sauternes, but another white dessert wine that has a sweetness and acidity that matches that of the baked apples will work as well.