Roux Brothers on Patisserie
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Tarte des Demoiselles Tatin (Tart Tatin)
This easy-to-make winter pudding makes a pleasant change from a classic apple tart. Don’t eat it too greedily, or you may burn your tongue on the delicious golden caramel coating the apples!
Preheat the oven to 220C / 425F / Gas 8
The apples: peel, core and halve them. Sprinkle with lemon juice and place in the fridge.
Assembling the tart: evenly grease the base of the frying pan or dish with butter. Cover the bottom of the pan with the sugar, then arrange the apples, rounded side down, on the bottom of the pan.
On a lightly floured surface, roll out the puff pastry into a circle about 3mm thick. Lay the pastry over the apples, allowing an overlap of about 2cm all round. Trim off the excess with a sharp knife.
Leave to rest in a cool place for at least 20 minutes.
Set the pan or dish over fierce direct heat for 15 – 20 minutes, until the butter and sugar are bubbling and have become a deep amber colour. With a small palette knife, lift a little of the pastry away from the edges to ensure even cooking.
Cook in the preheated oven for 20 minutes, until the pastry is risen and golden.
As soon as the tart is cooked, invert it quickly onto a round serving dish, taking care not to burn yourself. The pastry will now be on the bottom of the plate, with the apples on top. If any have slipped, push them back into place with a small knife. Serve the tart piping hot.
For an original variation on a classical idea, make a small individual tarts Tatin using mangoes instead of apples and halving the quantity of butter. Serve with a coulis made from equal quantities of mango and passion fruit.
6 medium dessert apples, preferably Cox’s
Juice of ½ lemon
250g puff pastry
Pinch of flour