I now find that even my conventional TT is not traditional, since
the apples are not cooked on top of the hob.
However, here are my two TT recipes if you want to use them - the
micro-TT is very useful since it is "a deux".
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(serves 6)
(oven preheated 200C/400F)
Pate brisee
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2 cups all-purpose flour
1 egg
0.5 tsp salt
3 Tbs heavy cream
0.75 cup unsalted butter
Place flour in large bowl: place other ingredients in well in centre.
Gradually blend ingredients into pastry.
Chill 2 hrs before rolling out 5mm thick to 25cm diameter.
Keep pastry cool.
Fruit topping
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0.5 cup unsalted butter (softened)
0.33 cup brown sugar
0.33 cup white sugar
4-5 tart firm cooking apples
Mix sugars together.
Butter thickly a 22cm tart pan: cover with 0.5 cup sugars.
Peel, core and slice apples: lay on sugar in neat pattern.
Dot with remaining butter.
Cover pan with pastry (to overhang).
Bake @ 200C/400F for 25 mins.
Turn pan upside-down onto plate: lift off pan to reveal tart.
If necessary, broil until apples are caramelised.
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Based on: Jules Bond: The French Cooking I Love (Amiel, NY, 1970s).
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Micro Tarte Tatin (serves 2)
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One-third portion of Pate Brisee as above, rolled 3mm thick
to diameter of 15cm.
4 tart eating apples
50g unsalted butter
80g dusting sugar
Heat microwave browning plate @ 100% for 8 mins.
Peel and core apples: cut each into 12 wedges.
Melt one-third of butter on browning plate: place apples
on plate and dust with sugar.
Cook uncovered @ 100% for 2 mins.
Transfer apples to 15cm diameter Corning dish: dot with
remaining butter.
Cook @ 70% for 3 mins and turn over apples.
Cover (carefully - hot!) with pastry: pierce holes in pastry.
Cook @ 70% for 3 mins, ignoring pastry 'bubble-up'.
Turn dish upside-down onto serving plate: allow 5-6 mins to
cool before lifting off dish.
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My own translation/interpretation from
Celine Vence: 'Le micro-ondes au quotidien' (1988)
Guides Marabout, Alleur (Belg.). ISBN 2-501-01005-1.
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