Tag Archives: pastry from scratch

Fantastic Bake Along – Tarte Tatin

FantasticBakeAlong

Happy Tuesday everyone!

Like every month (although pretty late this time I have to say!), I’m participating in the Fantastic Bake Along hosted by Tracy @itsatsweetday. This time, we are having a theme Bake Along, and it’s super exciting! Our theme was apples, and being French, I decided to go with something very french indeed! Tarte Tatin it was!

Tarte Tatin is an upside down pie, with the apples baking underneath the pastry. Crazy? Maybe but it’s delicious!

I made my own shortcrust as well, so I’ll give you the recipe for both.

Sweet Shortcrust Pastry: 100g sugar, 200g butter, 370g flour, 1 egg, 1 tbsp vanilla sugar or extract

  1. Combine all the ingredients, making sure that the butter is softened when you start.
  2. Knead the dough until supple, and refrigerate for 30min to 1h.

That’s it! How easy was that?

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Ready to go in the fridge!

Tarte Tatin: 1 shortcrust pastry, 5 apples (I used pink ladies but I reckon green apples would work well too), 150g sugar, 100g butter, 2 tbsp water, 1 tsp cinnamon

  1. Peal and cut the apples in quarters.
  2. Mix the butter, sugar and water in a pot over medium heat and let caramelise.
  3. When the caramel is formed, add the apples and the cinnamon and make sure to completely coat the apples in caramel. Be very careful not to overcook the apples, you still want them to be firm at that point.
  4. Transfer the caramelised apples to a tin or a cake mould. I used a silicone mould, and it seemed to do the trick.
  5. Preheat your oven to 180°C
  6. Very important! Let your apples rest in the tin for at least 15 minutes.
  7. Roll the pastry and place it on top of your apples in the tin. Make sure to slide the pastry on the sides of the tin, all the way to the bottom of your tin.
  8. Bake for 20 min or until the pastry is slightly golden.
  9. Let cool down for 10-20 min, then invert your pie on a plate and serve warm

Voila! You have a Tarte Tatin!

This was honestly was easier than I anticipated, and I just had a bite and it’s so delicious!

If you are interested in participating, contact Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks normally participating in the Fantastic BAL

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Quiche Lorraine recipe – with pastry from scratch!

Happy Wednesday my lovely readers!

I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.

Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).

Preheat your oven to 180°C (356°F).

You will need for the pastry:

  • 75 g butter (you can also use margarine)
  • 150 g plain flour
  • 50 g water (50 mL)
  • salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

  • 150-200 g of bacon bits
  • 4 eggs
  • 100 g of thickened cream
  • 50 g of milk (50 mL)
  • block cheese (you can use gruyere or Swiss cheese too)
  • salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

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Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!

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