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Adventures in Toaster-Oven Cuisine

I had some fun with this over the holidays. I had some leftover apple chunks after creating all the mincemeat, so I thought I'd use them to test just how versatile a toaster oven can be. This is my take on Tarte (des demoiselles ) Tatin, aka apple upside-down tart.

  1. Take a 15cm/6" cast-iron omelette pan, grease it heavily with butter and sprinkle raw sugar on the bottom:

  2. Pack it with a layer of small chunks of apple arranged roughly in a crysanthemum pattern (I'm using a mix of Russet and McEwan here, but sour apples like Spartan or Granny Smith are better:

  3. Put it in a preheated toaster oven for 30 min, on bake, on the hot (200C/400F) setting. Once that's done, turn the timer for another 20 minutes, and pound out some pastry.

  4. Use a tea saucer of roughly the same size to cut out a circle of pastry:

  5. Dip your finger in a little vanilla extract and paint the pastry circle with it:

  6. The apples should be slightly charred on top, and sitting in a puddle of caramel (but not be sticking to the bottom):

  7. put the pastry directly on the apples and tuck in the edges:

  8. Put it back in the oven for 15 minutes, still on the same high temperature (don't worry about tiny cracks):

  9. Place a small plate on top of the pan and flip it over so that the pan is now face-down on the plate:

  10. Once the pie has settled, lift away the pan. Ta Da!:

This one could probably have used another 10 minutes before the pastry, but better a little mushy than stuck to the pan.


( 2 comments — Leave a comment )
Dec. 29th, 2014 04:05 am (UTC)
Your process shots for this are lovely--cookbook worthy!
Dec. 29th, 2014 01:50 pm (UTC)
Thanks largely to that iPad I won earlier this year. Makes these pics easy.
( 2 comments — Leave a comment )