angieh
03-05-2010, 04:10 PM
I was going to put this is the recipe section, but it's more of a story than an actual recipe.
OH and I have limited success with cooking. OH enjoys it more than I do. We decided that we wanted a nice pudding yesterday as that would be a bank holiday weekend treat. We don't usually have puddings because we all have to watch our weight and MIL is diabetic. I found a recipe for a classic French Tarte Tatin, but we decided to adapt it in as much as we would use bought puff pastry for the base.
We have never caramelised sugar before and that was the first indication that there would be tantrums, teddies (or saucepans) flying out of the window and a catastrophe brewing! Anyway, the resulting sauce, which did smell good, was poured into the dish and the apples were arranged on top and that went into the oven. We got the puff pastry out of the fridge and let it come to temperature. A while later, it was rolled out and with many expletives placed over the top of the apples in the dish and "tucked in". Back in the oven it went.
When the tarte came out of course there was the anxious moment of turning it out, but with a wee wobble that went reasonably well. The tarte, to our surprise, did not look too bad.
After our supper, we decided to try the tarte. It HAS to have been the BEST PUDDING I HAVE EVER EATEN! Only three of us but we ate the WHOLE THING. There wasn't a crumb left.
Our only mystery was why we had patches of doily shaped bits of what tasted like butterscotch on top of the apples. Something went wrong with the caramel sauce, but it was so GORGEOUS, I am not complaining.
:pom :pom :pom :pom :pom :pom :pom
So, three cheers for OH. After all, I only cut up the apples!
OH and I have limited success with cooking. OH enjoys it more than I do. We decided that we wanted a nice pudding yesterday as that would be a bank holiday weekend treat. We don't usually have puddings because we all have to watch our weight and MIL is diabetic. I found a recipe for a classic French Tarte Tatin, but we decided to adapt it in as much as we would use bought puff pastry for the base.
We have never caramelised sugar before and that was the first indication that there would be tantrums, teddies (or saucepans) flying out of the window and a catastrophe brewing! Anyway, the resulting sauce, which did smell good, was poured into the dish and the apples were arranged on top and that went into the oven. We got the puff pastry out of the fridge and let it come to temperature. A while later, it was rolled out and with many expletives placed over the top of the apples in the dish and "tucked in". Back in the oven it went.
When the tarte came out of course there was the anxious moment of turning it out, but with a wee wobble that went reasonably well. The tarte, to our surprise, did not look too bad.
After our supper, we decided to try the tarte. It HAS to have been the BEST PUDDING I HAVE EVER EATEN! Only three of us but we ate the WHOLE THING. There wasn't a crumb left.
Our only mystery was why we had patches of doily shaped bits of what tasted like butterscotch on top of the apples. Something went wrong with the caramel sauce, but it was so GORGEOUS, I am not complaining.
:pom :pom :pom :pom :pom :pom :pom
So, three cheers for OH. After all, I only cut up the apples!