Monthly Archives: September 2013
The famous Tarte Tatin by Marika
This is a classic delicious French recipe. This dessert was invented by the Tatin sisters. The story goes that one of them was making an apple tart but left it too long in the oven. She thought she could salvage it, so she ended up turning it upside down and her guests thought it was amazing. I wish all my cooking mistakes turned out like that!
250 g of shortcrust pastry (alternatively puff pastry can be used)
1.3kg apples (mixture of sweet and acidic varieties such as Braeburn or Granny Smith).
60g of salted butter
125g of sugar
For the shortcrust pastry: 125 g of flour, 100g of butter, 1egg, 15g of sugar and 1 spoon of milk.
Mix all ingredients in a blender until it forms a ball, wrap it with cling film and put the the pastry to rest for 6 hours in the fridge.
Preheat oven TH 7. Peal the apples, cut them in 4 pieces. In an ovenproof pan, melt the butter and sugar on a medium heat. Let the sugar dissolve and cook until the mixture forms a light caramel. Put the apples and leave them in the caramel for around 15 ms.
Roll out the pastry, lay the pastry on top of your pan and tuck in the edges around the fruit. Bake for about 30 ms until the pastry is golden, then remove from the oven. Place a plate, slightly larger than the pan, on top and then, very carefully, invert the tart on to the plate.
You can serve this with a spoonful of crème fraiche or whipped cream, but personally I love the contrast between the warm tart and cold vanilla ice cream.
1 cup (240 ml) sesame seeds (3/4 hulled and 1/4 unhulled), soaked for 6-8 hours
2 cups (480 ml) water
1 steel sieve (mesh strainer) for straining
2 large oranges, peeled and cut into smaller pieces
1 tsp ground cinnamon + extra for serving
8 fresh soft dates, pitted (if using dried, soak first)
1 pinch of sea salt
1 cup (240 ml) raspberries (thawed frozen are fine)
In the evening (or in the morning) place the sesame seeds and water in a jar and let soak for 6-8 hours. Drain the excess water and place sesame seeds and the 2 cups fresh water in a high speed blender. Blend until smooth. Pour the sesame mixture through a steel sieve (the cream is too thick to run through a nut milk bag). Rinse the blender. Place the strained cream back in the blender and add oranges, cinnamon, dates and sea salt. Blend until smooth and thick. Refrigerate until chilled (or add 2-3 ice cubes when you are blending it). Mash the raspberries and divide them equally between 4 glasses. Carefully pour the smoothie over the raspberries, dust with cinnamon and enjoy.
Keeps for 3 days in the refrigerator.
Tip: For a quick calcium boost, add a couple of spoonfuls tahini or pre-soaked unhulled sesame seeds to your regular smoothie recipe (and skip the straining).
Tip: If you just want to make sesame milk, just double the water, add a pinch of sea salt and vanilla and strain through a nut milk bag.