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Apple and Ginger Tarte Tatin
As seen on TV
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Who made this dish?
Brendan, 63, once planned a career in baking but had to shelve those dreams to support his family. His signature uses ginger to complement twelve apples, built with an upright method. Brendan: "I'd like the Tatin to have strong, deep apples. It sort of adds to the presentation of it and depth of it." Brendan: "This particular upright method, I bake it first of all before putting the pastry on and then finish it. That will be in there now for 25 minutes." On presenting it: Brendan: "There's 12." Brendan: "Normally it fuses, so you wouldn't have that issue."
Paul: "That's a nightmare to cut into." Paul: "You're going to have major issues because obviously it's going to remain soggy, so any layers that you've managed to build up is going to collapse. It needed longer. Your apples aren't quite there. I know they're al dente now, but it needed more." Mary: "But the flavours are very good, and as you say, a bit longer in the oven."
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