Apple Tarte Tatin || Apple Tart || Apple-Walnut Tart
Let’s talk about walnuts today. Did you know that these delectable nuts are considered superfoods because of the rich nutritional profile they possess? But the thing with walnuts and nuts in general, is that once you start eating them, it’s hard to stop until there is availability. Unless you possess incredible amounts of self restraint or you are extra cautious about not wanting to sabotage your clear skin days. Because this binge-eating is almost always followed by an outburst of acne.
The sard-garm concoction
In Kashmir, we have an age old solution to alleviate this problem. Let me give you some background knowledge first. All foods are classified into two categories: sard (cold) and garam (hot). These grandma’s words of wisdom can be traced back to a concept popularized and emphasized by hakims. I don’t know if there’s any scientific basis to this, but most Kashmiris are staunch believers of this theory, which basically says that some foods have a cooling effect on your metabolism while others have a heating effect. So the key to avoid falling sick and building a strong immunity is striking a balance between the intake of sard and garam foods.
Now coming back to walnut snacking. The acne resulting from eating walnuts are attributed to the fact that walnuts supposedly fall under the garm category. So, in order to strike the perfect balance in metabolism, we eat apples alongside, which are believed to be sard. So much for all the science (or hikmat) behind this. I can only vouch for the taste part of the apple-walnut combination and stress on the fact that this combination is really a must try. Come harvest season and this combination is one of the most sort after snacks for late afternoon munching.
The apple-walnut tart
Inspired by this, here’s presenting my apple tart topped with walnuts. Except I didn’t have any walnuts, so I used pecans. Close enough, I think!
Apple tarte tatin is a French classic upside-down tart. The apples are first caramelized in butter and honey, then topped with puff pastry, popped into the oven. Here, for the apple-walnut tart, I used frozen paratha instead of puff pastry, in an effort to make a rather small portion owing to the lack of the kind of self-restraint I mentioned earlier. Think of the combination of glazed, buttery, sweet and delightful apples with crunchy nuts and a flaky crust. A slice of this, served with a scoop of ice-cream, can make your day!
Apple Tarte Tatin
Ingredients
- 2-3 apples
- 1½ tbsp butter
- 1½ tbsp honey
- ½ tsp vanilla extract
- A pinch ground cinnamon
- 1 frozen paratha
- Handful walnuts or pecans
Instructions
- Cut the apples into thin slices and deseed. Preheat the oven at 200° C.
- Add the butter and honey in a pot or a pan and bring to boil over medium heat. Turn the heat down and let it boil for about 10 minutes.
- Add the sliced apples to the pot. Turn and flip frequently but gently so that they do not break. Continue for 8-10 minutes until the apples are caramelized.
- Turn the heat off and add vanilla extract and ground cinnamon. Gently stir in.
- Grease an oven proof dish with non stick cooking spray or butter. Arrange the apple slices at the bottom of the dish. Pour in any remaining butter-honey sauce. Remember, this is going to be the face of the tart when flipped over.
- Place a puff pastry sheet or frozen paratha on top of the apples. And use a fork to make holes in the centre. (The paratha should be thawed before using. That is, remove from the freezer about 15 minutes ahead).
- Place in the pre-heated oven for 30 minutes or until it turns golden brown.
- Let it cool for 5 minutes and then flip it over on to a plate. Garnish with walnuts or pecans.
Notes
- Ready rolled puff pastry sheet can be used instead of frozen paratha. For a small portion, paratha is convenient.
- I used buttermilk based, low fat butter. It works fine.
- Serve with a scoop of ice cream for next level indulgence.