TATIN TART FROM PUFF PASTRY

It might just be the simplest tart in the whole world, but the final effect is incredible, especially when you compare it to the amount of time and effort you need to put into the preparation of this dessert. I prepare this tart quite often these day exactly because I do not have a lot of time on my hands but do have a yearning for something sweet. Moreover, chocolate is now out of the picture because Mr Owl is on a diet. There is not need to prepare the pastry on one’s own as it is possible to buy ready-made puff pastry. It saves a lot of time. Due to the fact that puff pastry and apple desserts are something that I prepare regularly, I was able to try out various versions, but I have to admit that the Tatin Tart is my strong personal favourite. This dessert is especially recommended when we are having unexpected guests and want to prepare something quickly. All you really need is puff pastry and some apples.

 

[caption] small tatin tarts

*recipe*

puff pastry

6 apples

100 g of sugar

50 g of butter

cinnamon (optional)

***

Peel the apples and cut them into quarters, or even smaller slices, taking out the core of course. Melt some butter and sugar on a frying pan and add the apples. What I often do is stew it in a covered pan, especially if the sugar, after turning into caramel, forms larger pieces which are not eager to melt again. Stir from time to time so that the whole apples are covered in caramel. Optionally, add cinnamon, or – as I sometimes do – use vanilla sugar.  Grease the tin with butter and put the apples with caramel inside, covering them in puff pastry and rolling its sides towards the middle. Pierce the pastry with a fork.

 a large tatin tart

Bake in the oven, heated to 200° C, for about 20 minutes. Flip the tart after cooking (using a plate or chopping board).

Bon appétit!

SALMON BAKED IN PUFF PASTRY

This is yet another version of salmon, this time in puff pastry. I recommend it because this dish is both simple and elegant. Besides, salmon always tastes good. The recipe comes from the blog “Kwestia Smaku.”

 

***recipe for six people***

6 salmon fillets, skinned, each ca. 200 g
salt and peper
450 g of puff pastry
2 spoons of semolina
15 g of butter
juice from a half of lemon
1 spoon each of olives, parsley leaves and tarragon
glaze: 1 egg yolk mixed with 1 spoon of milk

I prepared a version for two, i.e. ca. 400 g of salmon and less than one pack of puff pastry, which nevertheless was enough, as we saved some for later.

***

Place the fillets on baking paper, spinkle some salt, pepper and lemon juice. Put them int the fridge. Cut the pastry into two parts, one much larger than the other. Form the smaller one into a rectangle that is just slightly bigger than the fillets. Put the cold pastry on a moistened baking tin and pierce with a fork. Bake in 220° C for 10 minutes, then sprinkle with semolina. Place the fillets, add some butter on top and sprinkle with olives, parslay and tarragon. Form the rest of the pastry into a rectangle and cover the fillets with it, folding the edges under. Grease the pastry with the glaze ingredients and bake for 15 minutes. Lower the heat to 160° C and bake for another 15 minutes. Cover it with foil once it browns too much.

Bon appétit!