Taste of West Cork, 9 September demonstration 2018
Rich Pie Pastry
250 g flour
150 g unsalted butter
5 g salt
25 g caster sugar
60 ml cold water
1 egg yoke
Place 250 g flour on flat surface. Make large well in centre of flour, add to the well, 150 g unsalted butter, 5 g salt, 25 g caster sugar, one egg yolk and when ready to work add 60 ml or g of water. Mix everything in the well without adding flour. Bring in the flour and work with your fingers bringing it up into the air to make it sandy. Bring into a ball, knead with the palm of your hand, bring back into a ball, turn at a right angle and do the same procedure two more times. Pastry is ready. Put into fridge for a minimum of half an hour before using or freezing. It can be kept in the fridge for three to four days. For this recipe only half of the pastry is needed.
Tarte Tatin (8 to 6 servings)
100 g unsalted butter
200 g caster sugar
5 to 6 large golden delicious apples
In small saucepan or frying pan melt 100 g unsalted butter. Add 100 g caster sugar, peel, half and seed 5 to 6 large golden delicious apples. Add round side down to pan, cook for 20 minutes on top of stove medium hot. Cook in oven for 20 minutes medium hot, remove from oven, roll out half of the pastry and place on top of apples. Prick pastry, add a sprinkling of sugar, cook in hot oven for 20 minutes, remove from oven, and place a plate over pan turn upside down. The frying pan used for the demonstration was 11” on top and 8” on the base. The frying pan or pan to use needs to be heavy based, flat and be able to go on top of the stove as well as in a hot oven.
Tarte Tatin can be re heated in oven or microwave, should be served warm. Can be served with lightly whipped cream or vanilla ice-cream.
History of the Tarte Tatin can be found here:
Thank you to all those who attended the demonstration.
John & Ellmary