Orchard Fruit Cider Tatin With Cinnamon Cream Recipes

ORCHARD FRUIT & CIDER TATIN WITH CINNAMON CREAM

Steps:

• Scatter the sugar into a 24cm ovenproof frying pan and add the cider, if using, and the cinnamon stick. Place on the heat and bring to the boil, then reduce the syrup until it caramelises and goes amber, then add the butter off the heat and toss through to make a sticky sauce. While the sauce is still warm, pack the pan with the apples and pears. Roll the pastry out until it's slightly larger than the pan, then drape over the fruit and use a spoon to tuck the pastry under the fruit completely encasing them so that all you see is the puff pastry. Pop in the fridge for an hour or overnight.
• Whisk the cinnamon, crème fraiche, cream and sugar together to soft peaks. Chill in the fridge.
• Heat oven to 200C/180C fan/gas 6 and with a knife, prick a few holes in the top of the pastry. Put the pan in the oven and bake for 45 mins, then remove and leave to cool for 10 mins or so. This will make it easier and safer to turn out the tart. Place an upturned plate on top of the pan, then carefully flip the dish over. Serve in slices with the cinnamon cream on the side.

HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
• Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
• Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
• Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
• Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.

TARTE TATIN

Steps:

• Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
• Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.
• Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.