{"id":1244,"date":"2014-11-09T17:49:45","date_gmt":"2014-11-09T17:49:45","guid":{"rendered":"http:\/\/french-academy.net\/?p=1244"},"modified":"2014-11-09T17:53:50","modified_gmt":"2014-11-09T17:53:50","slug":"a-taste-of-france","status":"publish","type":"post","link":"https:\/\/french-academy.net\/?p=1244","title":{"rendered":"A taste of France"},"content":{"rendered":"<p>Do you know the famous Tarte Tatin? The first Tarte Tatin was served in 1898. The two sisters who created this first upside down apple pie the Tarte Tatin were St\u00e9phanie Tatin (1838-1917) and Caroline Tatin (1847-1911). According to tradition it was St\u00e9phanie Tatin who accidentally placed her apple tart in the oven upside down. Despite that seeming unsolvable problem, St\u00e9phanie Tatin, like any great chef when faced with disaster, knew the show must go on. St\u00e9phanie carried on and served the pie as a new creation. The guests loved the new recipe and St\u00e9phanie Tatin had found a place for herself and her sister, and the Tarte Tatin, in the history of French cuisine. The original recipe is protected by its own brotherhood and sisterhood: La Confr\u00e9rie de Lichonneux de Tarte Tatin.<\/p>\n<p>However you can still try this recipe. Bon appetit!<\/p>\n<p>Ingr\u00e9dients:<\/p>\n<div id=\"ingredients\" class=\"recipe-tab-section\">\n<ul class=\"ingredients-list ingredients\">\n<li class=\"ingredient\" data-canonical=\"puff pastry\"><span class=\"ingredient-amount\"> 250 <\/span> <span class=\"ingredient-measurement\">g<\/span> <span class=\"ingredient-label\">butter enriched puff pastry <\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"apple\"><span class=\"ingredient-amount\"> 5 <\/span> <span class=\"ingredient-label\">British Braeburn apples, peeled, cored and quartered<\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"sugar\"><span class=\"ingredient-amount\"> 165 <\/span> <span class=\"ingredient-measurement\">g<\/span> <span class=\"ingredient-label\">Fairtrade granulated sugar<\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"lemon\"><span class=\"ingredient-amount\"> 2 <\/span> <span class=\"ingredient-measurement\">tsp<\/span> <span class=\"ingredient-label\">lemon juice<\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"vanilla extract\"><span class=\"ingredient-amount\"> 0.5 <\/span> <span class=\"ingredient-measurement\">tsp<\/span> <span class=\"ingredient-label\"> Madagascan vanilla extract<\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"unsalted butter\"><span class=\"ingredient-amount\"> 50 <\/span> <span class=\"ingredient-measurement\">g<\/span> <span class=\"ingredient-label\">unsalted butter <\/span><\/li>\n<li class=\"ingredient\" data-canonical=\"flour\"><span class=\"ingredient-label\">A little plain flour for dusting<\/span><\/li>\n<\/ul>\n<div class=\"media media-oop\">\u00a0Method<\/div>\n<\/div>\n<div class=\"steps\">\n<div id=\"method\" class=\"recipe-tab-section\">\n<p>Preheat the oven to 200\u00b0C, fan 180\u00b0C, gas 6. Roll out the puff pastry on a lightly floured surface and cut out a 28cm circle. Place in the fridge to chill for 15 minutes<\/p>\n<p>In a bowl, toss the apple quarters with 55g of the sugar, the lemon juice and the vanilla extract. Set aside.<\/p>\n<p>In a 24cm ovenproof frying pan, melt the butter over a medium heat and add the remaining sugar. Turn down to a gentle heat and leave, without stirring, for 4-5 minutes, until the mixture turns a golden caramel colour &#8211; don&#8217;t worry if it looks as if it has separated, as this is normal. Remove from the heat.<\/p>\n<p>Arrange the apples on top of the caramel, rounded side down, in a circular pattern. Cover with the pastry circle, tucking the edges inside the pan around the apples. Bake in the oven for 35 minutes, until puffed and golden.<\/p>\n<p>Remove from the oven and leave to cool for 10 minutes. Invert a plate over the pan and turn over. Serve warm.<\/p>\n<p><strong>Cook\u2019s tip:<\/strong> when rolling out pastry, roll from the middle upwards then the middle downwards before turning 90 degrees and repeating. This helps the pastry roll evenly.<\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you know the famous Tarte Tatin? The first Tarte Tatin was served in 1898. The two sisters who created this first upside down apple pie the Tarte Tatin were St\u00e9phanie Tatin (1838-1917) and Caroline Tatin (1847-1911). According to tradition it was St\u00e9phanie Tatin who accidentally placed her apple tart in the oven upside down. Despite that seeming unsolvable problem, St\u00e9phanie Tatin, like any great chef when faced with disaster, knew the show must go on. St\u00e9phanie carried on and served the pie as a new creation. The guests loved the new recipe and St\u00e9phanie Tatin had found a place [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[1],"tags":[],"class_list":["post-1244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/french-academy.net\/wp-content\/uploads\/2014\/11\/compressed_Apple-tarte-tatin593.jpg","jetpack_shortlink":"https:\/\/wp.me\/p3oReK-k4","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/posts\/1244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/french-academy.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1244"}],"version-history":[{"count":4,"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/posts\/1244\/revisions"}],"predecessor-version":[{"id":1249,"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/posts\/1244\/revisions\/1249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/french-academy.net\/index.php?rest_route=\/wp\/v2\/media\/1245"}],"wp:attachment":[{"href":"https:\/\/french-academy.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/french-academy.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/french-academy.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}