From Tokyo with Love (for Food)

Archive for October, 2014

Tarte Tatin with Rice Cooker

TarteTatin

If someone asked me what’s my favourite fruit, I would say apple. I mean, I love most fruits, and in the autumn kakis, or Japanese persimmons, are irresistible, but can you think more versatile fruit than an apple? There are many fruits that are sweeter or more exotic than the apple, but the humbleness of the apple gives us almost unlimited variations with cooking or baking.

As a reader of my blog might have noticed, I like to try out new ways of using a rice cooker. Thus when I found a recipe for Tarte Tatin made with a rice cooker, I immediately wanted to try out.

Tarte Tatin with Rice Cooker (3合分)

2 middle sized apples
30 g butter cut in 1 cm cubes
3 tbs sugar
1 tsp lemon juice

Tart dough:
15 g butter
35 g almond powder
20 g sugar
2/3 egg
15 g plain flour
1/8 tsp baking powder
*liquid from the apples

1) Peel the apples and cut them in 4 chunks. Cut out the core with seeds.
2) Wipe some butter to the bowl of the rice cooker, and put half of the butter and sugar (for the filling) in it. Arrange the apple chunks in the bowl so that the round side faces down. Add rest of the butter and sugar, sprinkle lemon juice over the apples, and turn the rice cooker on.
3) Make the tart dough. Melt the butter in the microwave, and let it cool down a bit.
4) Mix almond powder and sugar in a bowl, add egg and mix lightly.
5) Mix flour and baking powder, and add to the dough using a sifter. Mix lightly, but don’t knead. Add the melted butter and mix well.
6) When the rice cooker finishes, pour out the liquid to a separate bowl. Be careful, as the rice cooker bowl is hot! After cooling the liquid down a little bit, mix it to the dough.
7) Check that the apples are neatly at the bottom of the bowl, and crush them lightly to make the surface even. Pour the tart dough on the apples, and turn the rice cooker on again.
8) When finished, turn the bowl over to get the tart out.

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