Since it wasn't a good day to work outside, I decided to cook. I had planned to cook slow roasted lamb with herb crust and roasted potatoes with a vegetable tian, and a maple and apple tarte tatin for dessert. It's been years since I baked a tarte tatin but this one turned out to be not too bad. I could have cooked the syrup a little longer- it wasn't quite caramelized enough, although it was much darker than it appears to be in the picture. The flash makes it look a couple of shades lighter
Mr. G had peeled and cored the apples for me, and had peeled more than I needed for the tarte, so I decided to break out my newest kitchen gadgetry purchase and make some apple tarte tatin turnovers. I ordered a set of three turnover gizmos from King Arthur flour. They are so cool! When they are closed up they remind me of play denture sets. You roll out the dough, then cut a circle with one side of the cutter, turn the cutter over, place the dough on it, Before I fold mine I usually moisten the edges of the circle to help seal them, today I brushed on a beaten egg and also used the egg on the pastry before putting it in the oven to give it a nice shine. Then I put the the filling on the circle, folded the cutter over and it automatically closed and crimped the edges. I didn't get any pics of the finished product before we gobbled them up. Sorry about that. Here are some pics of the cutters- they came in a 4", 5" and 6 " size and can be used for meat pies, empanadas and calzones, too.
|They cut perfect circles! Of course, puff pastry tries to shrink as soon as you move it.|
|Here is the pastry laid on the top of the form, the filling in place and the egg wash around the edge.|
|Close up the mold and Voila! a turnover all sealed and crimped and ready to bake|