The Green Barbecue Cookbook by Martin Nordin

Author:Martin Nordin
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2022-02-02T00:00:00+00:00

TARTE TATIN with sweet rye bread and walnuts

Serves 6

Pastry

220 g (8 oz/scant 2 cups) plain (all-purpose) flour

2 teaspoons baking powder

½ teaspoon salt

150 g (5 oz/¾ cup) cane sugar

200 g (7 oz/1 cup) unsalted butter, chilled and cubed

2 eggs

Topping

6 medium apples, peeled and cored

juice of ½ lemon

150 g (5 oz) sweetened rye bread

100 g (3½ oz) walnuts

150 g (5 oz/¾ cup) cane sugar

70 g (2½ oz/⅓ cup) unsalted butter

To serve

vanilla custard

1 Sift the flour and baking powder into a mixing bowl, then add the salt and sugar. Add the cold, cubed butter and rub it into the flour until it has a somewhat sandy consistency. Add the eggs and mix until the dough is lovely and soft. Cover in cling film (plastic wrap) and leave in the refrigerator for at least 30 minutes.

2 Cut the apples into thick wedges and place them in a mixing bowl with some lemon juice to stop them from going brown while you complete the other steps.

3 Put the bread and walnuts into a food processor and pulse so that they are well blended and finely chopped.

4 Light the barbecue (grill) and let the charcoal take on a strong, even glow. Put a cast-iron saucepan on the grill, add the sugar and butter and melt together. Add the apple wedges and leave to simmer on a medium heat for around 15 minutes. Stir occasionally to ensure the apples do not stick.

5 Remove the pan from the heat and distribute the bread and walnut mixture over the apples.

6 Roll the dough out into a circle and place it on top of the apples as a loose lid. The edges should be a fair size and hang down the edge of the pan.

7 Place the pan back on the grill above indirect heat. Press the dough gently down onto the apples. Place the lid on the barbecue and bake for around 1 hour. Aim for a temperature of 150–170°C (300–340°F). Remove the pan and set aside.

8 Let the pie rest for a while until it has settled, then turn it out onto a serving plate. It’s best when served with vanilla custard.

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