I'm away from the Big Smoke, and about to start a new job and thinking instead about the pleasure of cooking and in particular something to use up all the fallen apples from our garden. These apples are so beautiful to eat straight from the tree, but I don't think they'll last, so propose instead to make a tart tatin - this one from from Gordon Ramsay's A Chef for All Seasons, and looked so absolutely delicious in the picture.
When I try it my version will invariably look a little more amateur, but I'll put some photos on of my attempt.
Gordon Ramsay's caramelised apple tart
3 large Cox’s apples
300g puff pastry (I use shop stuff)
40g cold unsalted butter, thinly sliced
80g caster sugar, mixed with ¼ teaspoon of Chinese five-spice powder.
About 4 hours before cooking, quarter the apples, cut out the core and peel thinly. Leave the apple uncovered so they dry out a little. This is so that the apples dry out slightly - it doesn't matter if they brown, their colour will be quite hidden by the caramel.
Roll out the pastry and cut out a circle 23-24cm in diameter (to fit a tin a couple of cm smaller). Prick lightly with the tip of a sharp knife and chill for a couple of hours.
When ready to cook, layer the thinly sliced hard butter in the bottom of the pan and sprinkle over the priced sugar. Press the apple quarters into the butter, cored side uppermost, arranging them in a circle with one in the centre.
Place the pan over a medium heat. After a few minutes roll the pan so the butter and sugar dissolve and mix together. Tip the pan occasionally to check the caramel is forming. Cook for 10 mins then remove from the heat.
Lay the pastry over the pan and tuck the edges down inside, pressing in with a fork. Place the pan in the oven and bake for 15 mins until the pastry is golden brown and crisp. Remove and cool before turning over onto a large platter. This serves 2-3.
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