I dipped into Mary Berry‘s Baking Bible and found a lovely pudding – her Tarte Tatin and the sticky gingerbread recipe. My kitchen was going to have some lovely aromas today! I began with the Sticky Gingerbread recipe.
Mary asks you to put the syrups, sugar and butter in a pan and melt while weighing the other ingredients into a large bowl and mixing. Then mix all the ingredients together and pour into a traybake tin that has been lined with grease proof paper . I used my trusty Lakeland traybake foil tin and lined it with paper and popped it in the oven for about 50 minutes. The smell made our mouths water and we were delighted when the timer pinged. The difficulty was keeping everyone away from it until it was cool, cut up into squares and photographed for the blog!
The second recipe was Mary Berry’s Tarte Tatin. Mary asks you to put the butter and sugar in a pan and melt gently, our this into the bottom of a sandwich tin or springform tin and then line with the sliced cooking apples. Top with the pastry from her recipe and bake for 20 minutes or until the pastry is golden and crisp. This is where I had a slight issue with Mary’s guide to times. I checked my tart tatin after 20 minutes, the pastry was still quite raw and the oven was up to temperature because I had already baked the gingerbread. I set the timer for another 10 minutes, then another, and another. Finally the pastry was golden and crisp rather than pale and soft. Mary then asks you to pour the juices from the tin into a small pan and heat until caramelized. Turn the tart onto a plate and pour the caramelized liquid over the tart and serve warm.
This was a lovely recipe to make and smelt gorgeous but looked messy. I looked at other tart tatin’s on Google images and was relieved to see that most looked like mine so I heaved a sigh of relief.
Today is also Mother’s Day and I would like to wish my mum and my other mum a lovely day with all my love now and always.