I declare today the official tart day. It is the perfect season for plums tart and the famous Tatin tart. Get ready for a sweet treat.
Both recipes are actually really easy. Don’t panic.
For the plums tart, you need:
– Around 300g of plums
– 3 eggs
– 14 table spoons of sugar
– 14 table spoons of sunflower oil
– 17 table spoons of plain flower
– 17 table spoons of milk
– 1 tea spoon of bicarbonate of soda
– 15g of almond flakes
Firstly, cut the plums in half and sprinkle a bit of sugar. Mix all the above ingredients together and place the plums on top. Sprinkle the almond and place it into the oven for the next 30 minutes. Check it half way through to ensure that it indeed needs the entire period. To ensure it is cooked, take a toothpick and place it in the middle of the tart. If clean when you take it out, it means your tart is ready.
You can sprinkle some icing sugar on top and serve it with a big spoon of vanilla ice cream.
Tart Tatin recipe belongs to Oliver Rowe from Urban Chef.
For the pastry
320 g plain flour
225 g ice-cold butter
110 g icing sugar
3 egg yolks
For the filling
5-6 crunchy apples, peeled, cored and cut into 8-12 wedges
110 g caster sugar
110 g butter
First, make the pastry. Mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and mix until it comes together in a dough.
Wrap in cling film and put in the freezer to chill for at least an hour.
For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
Sprinkle 85 g of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn’t burn. Allow the sugar to caramelize a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid – about 10 minutes.
Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5 cm. Do not press down.
Return to the oven, turn the heat down to 220 C and bake until the pastry is golden brown – about 20 minutes. Remove from the oven and leave to rest for a minute or two.
Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.