There are many recipes and variations of this dish. We have it probably once a month through the winter months, the above variation was a last Minuit affair, so meat wasn't as thick as is usually recommended and the bacon was standard thickness rashers, also no baby onions, all this meant was that the dish cooked quite quickly, about an hour from start to finish.
As the oven was on, I decided to try this variation of a simple apple tart. From a sheet of puff pastry stamp out 6 3" circles of pastry, then stamp out 2.5" circles of pastry from 4 of the 3" pastry circles, giving you 2 bases and 4 outer rings. Place 2 rings on top of each pastry base, forming 2 tartlets. Place the tartlet cases onto a lined bake sheet and fill the center of each with pureed apple or apple sauce, sprinkle a little brown sugar over the apple and then top with overlapping slices of thinly sliced sweet apple, brush apple and pastry with cream and place into oven with the casserole, the combination of cream and the lower oven temperature keeps the pastry from rising as much as you would normally expect. Cook until nicely browned, brushing with more cream at least twice more. The cream gives a delicious glaze. Sift over a little icing sugar and serve with a dollop of cream or ice-cream or both. These are really a mini dessert, perfect for just a little sweet treat.
No comments:
Post a Comment