tarte tatin

Apple Tarte Tatin by Bent Street Kitchen

When the weather starts to cool like it has today, my mind inevitably turns to French food. I start dreaming of hearty stews like beef bourgignon or slow-cooked osso bucco. But, we're eating out tonight so I'll have to take out my cast iron pot on another day. I did spy some Kanzi apples in the fruit bowl and the leap to make tarte tatin happened in a millisecond.

I've tried numerous tarte tatin recipes and this is the one I've been happiest with. I did have aspirations of making my own puff pastry but since I got this recipe right just using ready-made pastry I haven't really bothered because it tastes pretty darn good just the way it is!


1 puff pastry, thawed

2 Kanzi or Red Delicious apples, peeled, cored and cut into quarters

1/4 lemon, juiced

1/4 & 1/3 c caster sugar

3 T butter



Preheat oven to 200 °C.

Place apples in a bowl and toss with lemon juice and 1/4 c sugar.

Place pastry on a flat surface. Using a 20 cm oven-proof skillet as a guide, turn it over and press lightly against the puff pastry without cutting through it so you get an outline of the pan's circumference. Cut the pastry 1 cm larger than the pan's circumference.

Place the butter in the skillet and melt over high heat. Stir 1/3 c sugar and cook until the syrup bubbles, caramelises and turns brown. This takes about 6-8 mins. Shake the pan every so often to make sure the syrup is cooked evenly. Add apples and spoon syrup over them. Cook for about 5 minutes. Remove pan from heat.

Arrange the apples cut side up. Drape the pastry over the apples, tucking the edge of the pastry over the apples and inside the pan. Poke 4 small steam holes on top of the pastry. Place in the oven and cook for 20-25 mins and until the pastry has browned and crisped.

Remove skillet from the oven and allow to cool for 5-10 minutes. Place a serving dish on top of the skillet and flip tart onto the dish. Serve warm with vanilla ice cream.

Serves 4.

Click here for printer friendly recipe.

Apple Tarte Tatin by Bent Street Kitchen

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white chocolate rocky road

White Chocolate Rocky Road by Bent Street Kitchen

I think it was around Easter and I remember arriving at my work desk to find a small block of white rocky road wrapped in clear cellophane with a dainty ribbon wrapped around it. My work friend Tracy had made some for everyone. I tended to get to work early and remember chuckling to myself as I heard one gleeful sound after another as each person found the little present waiting for them.

I was never a big fan of rocky road until I bit into Tracy's version. I think the rose water did it for me. I didn't get around to getting her recipe so I tried to create my own by tweaking a recipe I found on Taste.com.au. I just love the rich colours of the pistachios and cranberries against the snowy white chocolate. 

I've given these as gifts or served them with the coffee after dinner.


300 g white chocolate, chopped

1/2 c dried cranberries

1-2 t rose water or just enough to soak the cranberries

1/3 c pistachios, toasted and roughly chopped

100 g white marshmallows


Grease an 8 x 26 cm bar pan. Line with baking paper with a 2 cm overhang. 

Toss cranberries in rosewater for 20 minutes then drain any excess liquid.

Place chocolate in microwave-safe bowl and heat in microwave on high for 1-2 minutes, uncovered. Stir every 30 seconds or until melted and smooth.

Put cranberries, marshmallows and pistachios in a large bowl and toss to combine. Add melted chocolate. Stir until combined. Transfer and press into pan. Refrigerate, covered with paper overhang, for 2 hours or until set. Cut into into desired size.

Serves 6-8.

Note: To toast the pistachios, preheat oven to 175 °C. Place pistachios on a cookie sheet and distribute evenly. Bake for 6-8 minutes. They will become fragrant when they are done. Watch them like a hawk because they can burn easily. Allow to cool.

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