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Because A Girl's Gotta Eat… xo
Tuesday, May 14, 2013
Saturday, May 11, 2013
~ Happy MOTHER'S Day ~
These are the only stove your Mum should be behind on Mother's Day…
Take good care of her and treat her to flowers & feasts,
Because A Girl's Gotta Eat…
xo
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Monday, May 6, 2013
What a TART?!
Now that it finally feels like SPRING in the Northern hemisphere, I think we're all applauding the long-awaited sunshine! With our smiles beaming just like the sun, we can finally enjoy al fresco afternoon teas on our patios, balconies & gardens.
This recipe is an ideal example of an elegant, classic pastry. Personally, I think a glass of bubbles would be the perfect accompaniment to this apple-adorned treat, but feel free to use your favourite china and enjoy a cup of tea… pinkies out of course!
Caramelized Apple Tarts
(serves 4 - 8 depending on your generosity)
6 Gala or Pink Lady apples
½ cup of water
½ cup of sugar
½ vanilla bean, split lengthwise
1 pack of frozen puff pastry sheets, thawed
Flour for dusting
1½ tbsp unsalted butter, melted
Serve with vanilla bean ice cream or
thick & rich clotted cream
Firstly, move your oven racks to the upper & lower thirds of your oven and preheat to 200C/400F. Then line 2 large baking sheets/trays with parchment paper.
Next, peel your apples, reserving their skins. Stir together, water & 6 tbsp of sugar in a 1-quart heavy saucepan, then scrape the seeds from the vanilla bean and throw in the pod.
Add the reserved apple skins and bring to boil, stirring until the sugar has dissolved. Remove from the heat and let stand for 10 mins before pouring through a medium-mesh sieve, into a bowl. Press hard against the skins to ensure all the syrup is released, then discard the apple peels.
With a lightly floured rolling pin & surface, roll out one of the thawed pastry sheets into in a 10-inch square, then cut in half and transfer to one of your baking sheets. Repeat this process with your 2nd piece of pastry and transfer to your 2nd baking sheet.
Halve your apples lengthwise, core with a melon-baller or small spoon, then cut crosswise into very thin slices (⅛ inch thick or less), keeping the apple halves intact. Fan the slices slightly whilst maintaining their domed 'apple' shape, then arrange 3 halves in a row on each piece of pastry, leaving an ⅔ inch border on all sides.
Brush these borders lightly with your apple syrup and fold over about ⅓ inch, so the borders touch the edges of the apples. Crimp the borders with a fork, then lightly brush these and the apple slices, with your syrup. Next, thoroughly brush the apples with melted butter and sprinkle evenly with remaining 2 tbsp of sugar.
Bake your tarts in the upper & lower thirds of your oven for 20 minutes, then switch the position of the sheets and reduce the oven temperature to 190C/375F. Bake tarts until edges are golden, for an additional 15 to 20 mins.
**Rotate tarts 180 degrees if pastry edges are not browning evenly.
**Rotate tarts 180 degrees if pastry edges are not browning evenly.
While tarts bake, boil remaining syrup over a moderate heat for 30 seconds to 1 min, until it is reduced to ¼ cup. Once removed from the oven, allow tarts to stand for 5 mins before brushing the warm apples with the remaining syrup.
Slice each tart into portions, whether dainty or gluttonous, and serve with quenelles of clotted cream or ice cream for a touch of sophistication. Finally, try to maintain your ladylike disposition while you devour these tantalizing treats...
ENJOY!
| SIMPLE | DELICIOUS | NO-FUSS |
Try it and let me know what you think!
Daisy Angela x
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