|English new season Cox's apples|
This week we had lunch at ‘The Lane’, which is located within Northampton College, Booth Lane. We have visited this restaurant many times, over several years, and always come away completely amazed that a training establishment could reach such high standards. The service and food are akin to any high-class eaterie and, at a bargain £9.50 for a three-course lunch-time meal, we always feel very privileged indeed to participate in the education of these young students – who are overseen by talented and hard-working tutors - and incredibly fortunate to have this in our locality.
‘The Lane’ is open Tuesday to Thursday for lunch and dinner and booking is advisable - call 01604 734280 or email firstname.lastname@example.org. Further information can also be found on their website.
On our visit last Tuesday, my hubby chose the hot Tarte Tatin as dessert, which was accompanied by ice cream. It looked deliciously rich and gooey and it has inspired me to make this French classic at home this weekend.
|Apples - peeled, cored and quartered|
To save time and effort, I used shop-bought ready-rolled puff pastry but otherwise the ingredients are pretty much standard, i.e. 100g butter, 100g caster sugar, and about 6 apples – in my case I used Cox’s – peeled, cored and quartered. The oven was pre-heated to 220C or 200C fan, Gas mark 6.
|Apples cooking in caramel|
I melted the butter and sugar in a 20cm oven-proof frying pan, swirling the pan to combine and continued cooking until a toffee-coloured caramel was reached.
I turned the heat down and added the apple quarters, and continued to cook on a lower heat for 8-10 minutes whilst I cut the pastry into a round slightly larger than the pan.
|Puffed and brown|
After 8-10 minutes, I removed the pan and carefully draped the pastry over the apples and tucked the overhanging pastry in round the edges.
The tart was then baked for 20-25 minutes until the pastry was risen and golden in colour.
|It turned out fine!|
The hazardous part followed after I let the tart sit for 10 minutes. I covered my arm with a tea towel – just in case any hot liquid splattered from the pan - and I placed a large plate on top of the pastry and inverted it quickly and then carefully released the tart onto the plate. PHEW! DEEP BREATH! IT WORKED!
My Northampton College ‘The Lane’ restaurant inspired pudding was a success and hopefully gained full marks from those who ate it. Why not try both for yourself – you will not be disappointed.
|Ready to eat|