How quickly time passes us? Not long ago, I was talking to my friends in Greece and planning what we're going to do during Christmas time in Athens, and now it's only 4 weeks until I go back for Christmas time. The best time of the year (after summer)! It just feels so cozy, so warm and so comforting being with friends and family. Your mum still treats you like a baby (although you are 28), your grandmother is thrilled to see you again (who treats you like you're a newborn and in need of attention). Everyone is happy, everyone is eating holiday cookies and all is jolly.
Not so quickly...there are people that this year and maybe the previous as well, didn't have the chance to experience all this joyous time. I am talking about people that have lost their home due to some sort of devastating incident (recently a lot of people in Athens lost their homes due to floods) or other are all alone in this world. With this thought, I would like to say that instead of buying expensive things this holiday, and with Black Friday yesterday, give your money to help these people that need us.
On another note, I had an unending want the previous week to do something with all these apples I had at home. First thought was to make a simple apple tart or a pie, you call it how you want. But then I felt like challenging myself and decided to have a go at a tarte tatin, the french delicate reversed tart. The French love it and I have to give it to them, they are masters when it comes to tarts. And this reversed tart is no different. If you like experimenting and aren't afraid to make a mess in the kitchen, this one is for you.
My boyfriend loved it, he said that it was better than he expected it to be and the apple slices were perfectly cooked. What I found was a bit strange is that around the internet everyone was doing it quite differently. For example, some would cook the apples while cooking the butter with sugar. Others (like this recipe), first cooked the butter with sugar to make a buttery sauce and then they would put the apple slices on top and cook immediately in the oven. I think this works the best, especially if you don't handle well the heat and aren't experienced in cooking sugar.
Classic French Tarte Tatin
ingredients (for 6 to 8 persons)
500gr pate brisée (buttery dough)
3 to 4 apples
150gr butter (cut in pieces)
170gr sugar
1 teaspoon vanilla essence
how do I make it?
1. In a large pan pour the sugar and start heating it on medium heat. You will need to stir quite often in the beginning so that the sugar doesn't stick on the pan. You want the sugar to caramelise and become a golden liquid. This takes a few minutes. When the sugar has melted completely take off the heat. After a few seconds, pour in the butter and vanilla and start stirring quickly to combine the butter with the sugar syrup. Be quick, otherwise you might create a sticky mess on the pan. There should be a thick sauce on the pan, like a thickened syrup.
2. Using a medium pan for the oven or a pan for tarts, pour inside the buttery sauce you have created in the previous step. Then, take your apples and start peeling them off. Cut in half and take out the cores. Try to cut them in thin slices (not too thin) and start placing them on top of the sauce on the pan. I tried to do it in a circling motion, placing every slice next to each other. You should have at least two layers of apple slices. If you wish to have more apples, it's up to you. I used 3 apples for 2 layers of slices.
3. When you are done, take your dough and on a clean surface try to shape it into a round shape. It should be about 1cm thick, but don't overstress about this. Just make sure it's not super thick. Once done, place the dough on top of the apple slices. If the dough exceeds the barriers of the pan, just use a knife to cut the exceeding dough. With your hands, press the dough at the sides of the pan, so that when the tart is baking there won't be juices coming from the sides.
4. Place your pan in the oven and bake for up to 40 minutes at 180C or until the dough is golden brown. Take out of the oven and let it cool for up to 10 minutes. When you wish to eat it, simply use a large plate, put on top of the pan and very carefully try to reverse the pan, so that the dough is on top of the plate. Be very careful with this step. You can sprinkle some powdered sugar on top if you want.
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