Tag Archives: puddings

Using up leftovers – Plum Vodka Pudding

plum vodka pudding -using up leftovers

I have worked my way through our plum vodka which we made last year. The recipe is on the blog but having now enjoyed the plum vodka I was left with the plums which had been sitting in the base of the jar. As I had emptied the jar of alcohol it seemed obvious that the plums could now be thrown. Then I ate one. Oooohh! I quite liked its addled steeped lusciousness. Now I could have eaten them on their own and been quite happy but I thought “why not turn it into a pud?”. And do you know this one is quite decadently delicious, – but economic too. Try it with a splash of cream it really will give you a smile! And let’s face facts I have to face Fanny Klunge every morning so I need something to smile about.

plum vodka pudding -using up leftovers

Ingredients

50g butter
1 dst spoon of vanilla paste
100g caster sugar
2 large eggs separated
50g self raising flour
150ml milk
Decanted and de-stoned plums from the plum vodka kilner jar

 

Preheat oven to 180°C/340°F

Method

Place the sugar, butter, vanilla, and yolks into a mixing bowl and whisk up

Add the flour with the milk

Butter up a baking dish

Place the plums in the base

Whisk up the egg whites till stiff and add to the yolk mixture

Pour the whisked up mixture over the plums

Cook for 40 minutes until it has a light brown topping

Leave to cool for half an hour and then serve with a small drop of cream!

plum vodka pudding -using up leftovers

 

Coconut Ice Cream

fanny klunge's homemade cocnut ice cream

We wanted to film one of our epic YouTube masterpieces and make a pineapple and coconut soufflé which required coconut ice cream. This sounds simple enough but, surprisingly, that particular ingredient was nowhere to be found in the apparent wilds of south London where there are, of course, no people of Caribbean origin who would never dream of eating anything with coconut in it.

So, instead of firing off “Inconvenienced, of Streatham” letters to our local supermarket management – or having a stand-up row with some of the smaller shopkeepers – I decided to make my own.

As for the soufflé, the idea was binned. After a couple of tries we realised that hot pineapple is dubious and the end result was disgusting. This ice cream recipe is delicious however!

Ingredients

400ml can of coconut cream
250ml double cream
300ml full cream milk
1 x 50g sachet creamed coconut
1 vanilla pod
6 egg yolks
165g golden caster sugar
60g desiccated coconut

Method

Combine the coconut cream, cream, milk and creamed coconut (break up the single piece into about ten smaller chunks to help it dissolve) in a medium saucepan. Split vanilla pod in half lengthways, scrape the seeds into the pan then place pod in pan.

Meanwhile, whisk the egg yolks and sugar until well combined and lighter in colour; when the milk pan is getting towards boiling, ladle out some of the cream into the beaten eggs and immediately whisk them together – this loosens the eggs and heats it a little which is called tempering and means you’re less likely to turn your whisked egg/sugar mix into scrambled egg when all of the hot cream goes in.

When the cream mix boils, add it to the tempered egg mix, whisking all the time,

Strain into a large heatproof jug, discard the vanilla pod and any small lumps which get caught in the sieve.

Switch on the small oven (if you have a double oven) to 180C should come up to temperature while you carry out the next step

Wash the pan quickly and return mixture to it. Set over a low to medium heat and stir constantly, without boiling, until it is thickened slightly – if you have a thermometer, it should read about 78°C. While the mixture is gently heating, put the desiccated coconut into an oven proof dish/pan big enough to allow the coconut to spread thinly over the bottom and place in the oven. You cannot, however, turn your back on stirring the egg/cream mix for more than a few seconds – and neither can you take your eyes off the roasting coconut as it will go from done to done-in in seconds! Around three minutes is all it will take to go a lovely toasty golden brown and that’s what you’re looking for – so you may need a second pair of hands here. But it’s do-able if you’re prepared to focus and have the confidence. Stir in the toasted coconut and pour into a baking tin, cover and freeze until almost set – 3 to 4 hours approximately.

You could then scoop out the partially frozen ice cream into a large bowl, and blend it for a minute or two with an electric whisk till smooth – but depending on the height of the baking tin sides, you might well be able to carry out this final stage in situ in the tin but you’ll need to judge that for yourselves. My tin had sides about three inches high and, although I did get a few splashes, was able to whisk it up in the tin, which saved transferring it and washing up!

Put in a tin or container that will approximately give you a block shape – like an old ice cream container, or loaf tin, for example – then freeze until firm. The whisking process mid-freeze helps get a bit of air into the mix and so give it a creamier/more scoop-able texture although you’ll still benefit from leaving it for 15-20 mins out of the freezer before serving.

Nectarine Galette

nectarine galette by fanny and brenda

According to wikipedia a “Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes” It can also be a buckwheat pancake and around the world it has its variants. This particular recipe concentrates on the French crusty cake version, and I have used some ripe nectarines to use within its crust. The base is an almond affair and the whole thing is really quite sumptuous. It makes for an ideal weekend treat when reading the Sunday newspapers. It is designed for children and adults to get their teeth into, and only takes about half an hour to prepare. You will need some of our rough puff pastry – recipe on the blog. However you can make a job lot of that earlier in the week and use some of it with this recipe.

Ingredients

For the pastry
150g butter
150g plain flour
75ml cold water
sprinkle of salt

For the filling
A handful of ripe nectarines cut into quarters
100g ground almonds
2 eggs beaten
100g caster sugar
1 splash of almond extract

Method

nectarine galette by fanny and brenda

Preheat oven to 200°C

Pastry recipe as found here

Roll out the pastry and place in a well buttered baking dish. Do not worry about cutting off the edges, (the pastry that is outside the pastry case will be folded in later). Set aside.

In a mixing bowl place the butter and beat till soft and creamy

Add the sugar to the butter and beat

Add three quarters of the egg and whisk into the mixture

Pour in the ground almonds and mix until  even and smooth

Place in the base of the galette and spread evenly on the base

Place the nectarines on top of the almond mixture

Cut the pastry (with regular slits around the perimeter) which is overhanging the pastry dish and fold in roughly creating a rough edge. Fold in against the baking dish.

Brush the pastry with the rest of the beaten egg

Sprinkle with flaked almonds

Cook for about thirty minutes or until browned (and make sure the almond filling has cooked – if not leave it in the oven at about 140°C for about a further ten minutes).

When cool glaze with melted apricot jam, and leave for an hour or so till set, and then serve.

nectarine galette by fanny and brenda

Chilli Chocolate Crunch

chillie chocolate crunch pudding - absolutely delicious from fanny and brenda

It never fails to amaze me that someone like Brenda who as some would say, possesses the most rudimentary of culinary skills, (and others might more correctly if rather less kindly opine that despite the complete lack of any culinary skills),  has an uncanny ability to occasionally turn out something that is not only worth eating, but is downright delicious.

This particular recipe is very simple to make, yet packs a spicy and sophisticated contemporary punch that will impress any dinner guests that step over the threshold. Serve with a little pouring cream, this simple pud will be the subject of admiring conversation for years!

You will see from the appalling  video demonstration that a total lack of skill or discipline does not necessarily get in the way of a successful result so this should give anyone with no experience of cooking at all, some hope. This really is one to enjoy.

Ingredients

100g of 70% dark chocolate
4 free range egg whites
Juice of half a lemon
10g caster sugar
1/4 tsp of chili powder
200g of chocolate digestive biscuits whizzed into crumbs in the blender
25g melted butter


Method

1) Melt the chocolate in a double boiler on the hob
2) Put the biscuits in the blender and whizz until finely crumbed
3) Melt butter in a pan
4) Pour crumbs in the pan, stir into the butter and add the quarter teaspoon of chilli powder
5) Take about 5 ramekin dishes and grease up with butter
6) Cut discs out of greaseproof paper the same radius as the ramekins and place them in the bottom of the ramekins
7) Whisk the egg whites
8) Add the lemon juice to the egg whites, and whisk the combination until you have stiff peaks
9) Add the chocolate by combining and mix in well
10) Taste the mixture – if sugar is necessary add some to your taste
11) Add shallow layer of biscuit crumbs to the ramekins
12) Add chocolate mousse mixture
13) Sprinkle over the rest of the crumb mixture on the mousse mixtures and pat down
14) Place in fridge to chill for two hours
15) To serve, remove from fridge, and cut round the perimeter of each chocolate crunch in the ramekins
16) Turn upside down and they will release easily.
17) Serve with fine dusting of chilli powder, and some cream.

chillie chocolate crunch pudding - absolutely delicious from fanny and brenda

Lemon and Ginger Marscapone Tart

fanny and brendas lemon and ginger marscapone tartThis fabulous recipe is one that has been developed after several trials. It concentrates on lemon with influences of ginger to inform the flavour, and also uses lemon zest to give those momentary experiences of pure lemon in the mouth. There are no distracting flavours and this is a recipe that I highly recommend. It is equally good as an alternative at Christmas, or to finish off a midsummer supper.

Use the rough puff pastry as illustrated on this blog: it’s much better than the packaged pastry. (If you plan to make one tart then halving the measures listed in the puff pastry recipe will suffice.) http://fannyandbrenda.com/blog/quick-puff-pastry/

Ingredients

Preheat the oven to 180°c

4 large eggs separated
200g caster sugar
200ml double cream
300g marscapone cheese
Juice from two lemons
Zest from two lemons
50g candied lemon peel
150g puff pastry – using our recipe!
1 tbsp of candied ginger

Method

Flour your board and roll out the puff pastry thinly.

Get you tart case and grease. Place baking paper over it. (If you are using a pop out baking dish then ignore this instruction – I add it purely for the ease of removing the tart after it has baked and cooled!)

Now add the pastry

Cut to size and shape and add another (2nd) layer of baking paper.

Add the baking beans and place in oven for 10 minutes to blind bake the pastry

lemon and ginger marscapone tart
Take out and remove the baking beans and baking paper and replace in oven for ten minutes.

Remove from oven and reduce the heat to 150°c

Meanwhile…

For the lemon mix:

First cut up your candied ginger quite finely

In a large mixing bowl add the marscapone, cream, 100g of sugar,lemon juice, egg yolks, zest and combine them.

lemon and ginger marscapone tart

In another large mixing bowl add the egg whites and the other 100g of caster sugar and whisk together till it forms little peaks.

Add the egg whites to the first mixture and stir in.

Take the candied ginger and sprinkle it on the base of the tart

lemon and ginger marscapone tart
Now pour the mixture into the cooled tart case and cook for about 20-25mins. You want the top to still have  a lemony colour, and once it starts to brown at the edges, you know it is cooked. The middle will be wobbly but that will set. Leave to cool.

Serve with some cream.*

(* Our cream was whipped with about 50ml of lemon juice and 50ml of limoncello. A superb combination that complements this tart awfully well!)
lemon and ginger marscapone tart

Black Forest Trifle

I am a model of gorgeousness all year but sometimes I have the need to do something really quite disgraceful. This is a good time of year to be disgraceful as one is not wearing quite so many skin tight clothes, thereby revealing less of my beautiful athletic Amazonian figure for all to see. This of course, is a truly saddening situation, so something needs to be done to make this better.

fanny and brendas black forest chocolate cherry trifle

Earlier this week as we all enjoyed Christmas I was having a wistful moment of nostalgia, and I thought about something chocolatey. However I guess I required something more outrageous and frankly indulgent. I settled on the idea of a marvellous trifle. And believe me when I make a trifle it is just fabulous – even Fanny agrees! I needed one with both that luscious sweetness, but laced with something tart to cut the richness. Talking about tart, Fanny was very helpful on the subject of cherry brandy, and spent her time ensuring that my cherries were macerated well before we started.

This particular trifle would make a good party pudding, and would also be very popular on dark cold nights. It is rich, and a small portion will satisfy the most demanding appetite.

fanny and brendas black forest chocolate cherry trifle
So here we are.

Ingredients:

2 425g black cherries
4 tbspns of cherry brandy to macerate the fruit
200g sour cherry conserve (we used aldi jam)
3g of gelatine/vege-gel

fanny and brendas black forest chocolate cherry trifle
Choccy sponge

100g butter
3 large free range eggs
200g vanilla sugar
4 level tspns baking powder
200g almond flour
225g decent quality dark chocolate (70% cocoa would be ideal)
Preheat oven to 150°c
Grease up a baking dish ready. (we used a 10″ cake dish).

fanny and brendas black forest chocolate cherry trifle

Choccy custard

4 egg yolks
150 ml double cream
150 ml full fat milk
100g caster sugar
30g cornflour
100g chopped up plain chocolate

fanny and brendas black forest chocolate cherry trifle

For the topping
150ml double cream whipped
100ml of creme fraiche

Method:

For the fruit

Place the cherries in the cherry brandy and allow them to infuse for a couple of hours.

fanny and brendas black forest chocolate cherry trifle

For the choccy sponge

Add the butter and dark chocolate to a bowl placed over a pan of simmering water and leave to melt, stirring occasionally. When it is smooth and melted, let it cool.

Then place the sugar and eggs in a large bowl and whisk together for several minutes until pale and stiffer.

Then gradually pour the melted chocolate mixture onto the egg and sugar mix and fold in gently.

Add the almond flour and fold in lightly. Pour into the greased cake tin and add a few of the delicious macerated cherries

Stick it in the oven and cook at 150°c for about 50 minutes until the cake is reasonably cooked. You can tell if you stick a skewer in to the centre of the cake mix and you just get a small mark suggesting a slightly gooey interior- this is correct.

Take it out and leave to cool.

For the custard

Place the cream and milk in a pan and heat until just before boiling point. Take it off the heat. Whisk the egg yolks, sugar and cornflour and pour the hot milk/ cream mix onto the eggs and whisk until smooth. Add the chopped up chocolate. Stir on a low heat, and cook until all the chocolate has melted and the custard has thickened. Remove from the heat, pour into a jug and cover the surface of the custard with cling film (which prevents a skin from forming). Leave to cool completely.

Back to the cherries and the cherry juices

Place the cherries and the brandy into a pan and reduce,creating a syrup. Reduce on a simmer expecting to lose about a third of the liquid.

Take your gelatine and follow the instructions on the packet. In short, it usually has to be brought to the boil before it is effective so place it in a small amount of water and bring it to the boil for a few seconds.

Now with the reduced fruit syrup, add the gelatine and stir in and allow to cool slightly.

rich indulgent chocolate trifle for cold winter nights

To assemble the trifle

Take the cooled cake and cut out the centre. Fanny used a bowl which she pushed into the cake giving an immaculate round shape. This was removed and you will be left with the ring – the outer part of the cake. Cut this up into cubes.

Douse them with some cherry brandy and place them at the bottom of the serving dish.

Add some of the cherries

Now add the jelly mixture

The next layer is the chocolate custard. Try not to eat it all before you put it in the trifle.

Add the last of the cherries

rich indulgent chocolate trifle for cold winter nights

Top with a mixture of whipped double cream and a couple of tbspns of creme fraiche.

The beauty of this recipe is that you get a free chocolate cake (from the cutout earlier) as well!

Do you know -I really am sometimes always quite fabulous!

Apple and Blackberry Mousse

blackberry and apple mousse by fanny and brenda

So there I was lying back in my gorgeous double bed, on this golden Autumn day when I heard some vile youth walk by talking loudly into his mobile phone and calling some unfortunate girl “you bloody mousse”. Rather disrespectful I think you’ll agree. As his nauseous estuarine gobbledygook faded into the distance I thought about that word mousse. I hadn’t made one in ages.

I sat up bolt upright in my lacy nightie (I know! How Kate Middleton am I? OBE please and make it snappy!) as I had decided that enough was enough. I knew that I had a kilo of blackberries bursting with sweetness picked in rural Herefordshire sitting in the freezer so I got up, and decided to create my mousse.

blackberry and apple mousse- it's simply delicious

Here the recipe is demonstrated with my usual sense of style!

 

Ingredients

0.5kg blackberries
0.5kg apples
2 tbspns of caster sugar
——

3 large eggs
3 tbspns caster sugar
150ml double cream
juice of a lemon
14g gelatine

I use wild blackberries rather than the shop bought affairs, which while shinier and juicier in look, have an inferior flavour to the wild ones every single time. You just cannot get better flavoured blackberries than those you pick from the wild and I am absolutely right about that. Fortunately very few people seem to agree with me so I have plenty of choice as I forage.

In the fruit bowl were four Braeburn apples so I chopped them up and diced them.

In the pan I placed the apples and stewed them . I then placed the blackberries and two heaped tablespoons of caster sugar and turned on the hob and stewed at a low heat for about ten minutes. They don’t take long to break down.

Once stewed, and the fruit is soft, turn off the hob and leave the fruit to cool. Once it has cooled get a sieve and strain the pulp through ensuring that the pips do not go through. You should be left with 2 smooth purees – one apple, the other blackberry.

Now take 3 eggs and beat them together with 3 tablespoons of caster sugar and do so until the mixture is thick. When the whisk stops whirring lift it up and a long dribble of the egg sugar mixture should hang from the whisk itself.

Now take the cream and whip it till it has the same consistency as the egg mixture.

Take the juice of a lemon, and four table spoons of water. Add 14g of gelatine and then melt it over a low flame till the liquid is smooth. Add it to the egg mix.

Now divide the egg mix into two bowls.

Pour the apple into the egg mix, along with half the cream and combine it altogether quickly. Then take the other bowl and add half of the blackberry puree and again combine it. You should have a lovely delicate pinky purple mixture.

Take your sundae dishes and pour in the apple mix and then the blackberry mix on top. You will notice that there is some fruit integration but not much giving lovely soft edges to the sides.

Leave the mousses to cool and set for a couple of hours.

At this point I added a shot of creme de mur to the remaining blackberry puree for added extra specialness.

Once the mousses set, take the rest of the blackberry puree and pour it over the mousses and spread evenly across the top.

Whip up some cream and serve.

blackberry and apple mousse- it's simply delicious

Pears in Syrup with Creme Fraiche

There’s nothing I like more than a nice juicy pear and indeed it’s best eaten when just ripe. A few weeks ago Brenda was away and apart from picking wild blackberries which were amazing, she also scrumped some rather leathery pears from a long neglected hedgerow. God knows what appalling kind of sight beheld the locals that day as she tramped around the country lanes looking like the wild woman from beyond. A spectre too ghastly to imagine quite frankly. Anyway I assume that the pears came from a hedgerow like she told me and that they weren’t stolen from someone’s back garden. Brenda has some nasty habits but stealing fruit would seem a bit desperate.

unpromising leathery wild hedgerow pears

That said, the pears were bloody awful. No; I’m sorry but it has to be said. I sank my teeth into a couple and they were completely inedible even after a couple of weeks in the fruit bowl . Tough old leathery things with rough blotchy skin, which may be why the locals hadn’t picked them. How sensible!

There was only one thing to do; cook them.

Ingredients:

5 grim tough old pears. Alternatively 5 lovely but not quite ripe firm conference pears will do.
2 cups (500ml) of apple juice
25 g of soft dark brown sugar
100g butter cut into cubes
150ml creme fraiche
sprinkling of ground ginger
handful of cardamom seeds crushed and ground

Preheat oven to 180°c

Method

The beauty of this dish is it’s quick to prepare and will appeal to all the family.

Take pears and peel, halve and core them and place them in a serving dish core side down.

Pour the apple juice into a pan, place on hob, and bring to simmer. Pour in the sugar and stir till dissolved.

Add the butter to the juice and melt, and add the ground cardamom.

Once the butter has melted into the sauce then pour over pears.

Sprinkle over the ground ginger

Place in the oven for 20 minutes.

Take out of oven and stir in the creme fraiche and then replace in the oven for five minutes to warm through.

gorgeous delicious baked pears in syrup with creme fraiche

Take out and serve.

Candying peel

It’s strange how the last days of a warm summer have passed and how quickly Christmas is now approaching. On the train today I saw two glittery ‘snowmen’ on a city roof along with some other festive decorations. The build up has begun and while it’s easy to complain about it all, actually it is a useful prompt to start some of the preparations for the food to be enjoyed at that time.

mixed candied candy citrus orange lemon lime peel

Today I have been candying citrus fruit peel – 3 oranges.  I am intending some of this peel to go into the Fanny and Brenda Joyous Christmas Cake and some of it to go into my really very delicious mincemeat.

mixed candied candy citrus orange lemon lime peel

Now wash the fruit. Cut off the ends. I did the same with the oranges, lemons and limes. Make sure all of them are unwaxed.

Cut the skin into quarters as it makes the peeling a bit easier.

mixed candied candy citrus orange lemon lime peel

Peel off the skin and cut into narrow slithers

Place them in a saucepan of cold water and bring to the boil.

Tip the water out and repeat twice. This will tenderise the skin.

mixed candied candy citrus orange lemon lime peel

Meanwhile in a bowl whisk up 400g of caster sugar in 200g of water.

Now tip into a small pan and turn on the heat. Let it simmer for about five minutes and then add the peel

Cook on a slow simmer for about 50 minutes.

When soft strain them and place them in a tray to cool down.

(I keep the resultant syrup for using in tarts and dribbling on ice cream….)

Once they have cooled you can use them in the fruit mix for the christmas cake or mincemeat or they can be covered in caster sugar and enjoyed individually.

I have found that  different citrus types cook slightly differently. Please check out my blog about candying lemon peel.

mixed candied candy citrus orange lemon lime peel

Gluten Free Tarte Tatin Bake off

Regular readers (all one of you) will know that we have an increasing interest in the making of our own pastry and the use of different flours. This week we have been experimenting with chestnut flour and almond flour in a tarte tatin bake off.

So which is the better?

tarte tatin bake off -chestnut flour -v- almond flour

Recipe 1 Chestnut flour pastry

100g chestnut flour
70g cold butter- diced
15g icing sugar
2 egg yolks
2 table spoons of cold water or more if necessary.

tarte tatin bake off -chestnut flour -v- almond flour

This is not the easiest flour to work with. It’s a very dry rustic smelling flour which has a gritty sensibility to it. As Niki Segnit says in her book  “The Flavour Thesaurus” (an excellent book about how flavours work together – I don’t agree with every single one but it’s a well written tome nonetheless)  “chestnut flour has a curious aroma, somewhere between cocoa and silage, which makes for a rustic flavour experience. I mean really rustic: it tastes like the floor of a shepherds refuge.” One can assume it’s not a favourite in the Segnit household then. That said; it is rustic and coarse and has a low fat content, but that is also its appeal. It is quite difficult to work with initially and needs to be coaxed a bit to get what you require- a nice flat pastry for the tarte tatin top.

tarte tatin bake off -chestnut flour -v- almond flour

Recipe 2 Almond flour pastry

150g Almond flour
10g cold butter
15g icing sugar

tarte tatin bake off -chestnut flour -v- almond flour

A very different flour – crumblier, less gritty, and much more oil content. I don’t always use butter but sometimes I add it for a little bit of luxury, because frankly living with Fanny’s long face is almost too much to bear. It is also much more moist which means that it binds more easily. Rolled out on a floured surface it is a sticky flour and will need some care as you lift it on to the apples. This feels like a luxuriant pastry and indeed it tastes like it – even before being cooked!

tarte tatin bake off -chestnut flour -v- almond flour

To prepare the pastry:

Put the flour and butter into a mixing bowl and rub the flour and butter together till you get a crumbly texture. Once you have, add the icing sugar and bring it together in a ball. The chestnut flour will require the eggs and some water to help it bind.
Now leave it in the fridge to harden up.

tarte tatin bake off -chestnut flour -v- almond flour
chestnut

Ingredients for the caramel mixture

100g butter
100g demerara sugar

tarte tatin bake off -chestnut flour -v- almond flour
almond

Tart filling ingredients

1 kg Cox Orange Pippins (or similar eating apples)
Zest and juice from one lemon.

tarte tatin bake off -chestnut flour -v- almond flour
chestnut

Method

Get yourself a flan pan for the tarte tatin.

First peel your apples, core them and slice them quite thinly.

Place the butter and sugar in a pan and on a low heat melt the sugar and butter and stir. You will need to cook it for about five minutes, stirring. When it starts to darken take it off the heat and pour it into the flan dish.

Then arrange your apples on top of the caramel

Turn on oven and preheat to 180°C

tarte tatin bake off -chestnut flour -v- almond flour
almond
Now take the pastry out of the fridge, flour your board and grab your rolling pin.

Roll out your ball carefully. Whichever flour you have used will take some care to roll out as neither of these binds with the flexibility of a normal processed plain flour. When it comes to lifting the pastry on to the apples, beware that the almond pastry could be quite sticky and may need to be helped off the floured board. If you are using the chestnut pastry, you may find it is more crumbly – do not worry this is standard.

tarte tatin bake off -chestnut flour -v- almond flour
almond
Place the pastry onto the apples and tuck it in at the sides.

Place the flan pan the oven on a flat baking tray for 30 minutes till brown.

When it is cooked you will need to turn it out of the flan base pretty quickly – and before the caramel sets. Place a plate or a board over the pan and turn upside down. Let gravity do its work.

Serve with a large bowl of chantilly cream.

tarte tatin bake off -chestnut flour -v- almond flour
almond
Both of these tartes have distinctive qualities. The chestnut would be a lovely wintry recipe with its robust earthy tones. The almond pastry is much more luxuriant and presents a quite different flavour, and the almond one won the vote here. The choice is yours!