This week Dinner Club fell on Bastille Day and since, as I’ll tell anyone who will listen, I lived in Paris for two and a half years, I insisted we celebrated.
One of the early Dinner Clubs was ‘Three Pie Week’ – a terribly misguided idea that it would be funny to have a meal consisting entirely of pies. Mushroom pies for a starter, a squash and goats cheese pie for main and then an autumn fruit pie for dessert. It was, shall we say, slight overkill (or, if you’re a fan of accuracy – disgusting, and very nearly the end of Dinner Club). This is the first time we’ve ventured near double pastry since then. For our main dish we made a Tomato and Sweet Onion Tart Tatain, followed by these mini French classics.
What you need to make 2 tarts:
- 100gPuff Pastry. I bought mine, but you can make your own.
- 1 apple cut into thick slices
- 4 tsp cinnamon sugar (white castor sugar will also work well)
- 2 individual tart tins
- Crème fraîche to serve (optional)
Making it is really simple:
- Pre heat the oven to 200°C.
- Core, but don’t peel, the apple and cut into thick slices. Put aside for a minute.
- Roll out your pastry, on a floured surface until you have it large enough to cover your two tart tins. Use the tins to cut the pastry to their exact size and shape.
- Put 2tsp of cinnamon sugar into the tart tins and put them directly onto the hob above a low flame. If you turn it up too high the sugar will burn and turn black and bitter. Don’t stir the sugar as it might crystallise, just gently shake the tins (using a cloth to protect your hands) every so often to make sure all of the sugar is melting at an even speed.
- Once the sugar has all melted into a liquid, quickly take the tins off the heat to avoid the sugar burning.
- Add the apple slices on top of the sugar. They should overlap a little, but each should touch the bottom of the tin.
- Put the pastry lids on top of the apples and put in the oven for 10 minutes, or until the pastry puffs up and turns golden.
- When they’re ready, remove from the oven and allow to stand for a few minutes to cool.
- Put a plate over the top of the tart, and turn it upside down, so the apple is on top.
- The tins should be cool enough to hold now, and it should be simple to lift them off, leaving the tart on the plate. If necessary use a pallet knife to go around the edge to free them.