What do you need?
3pcs fuji / pink lady apples
50 g granulated sugar
50 g butter
1 slice of puff pastry (slightly larger than the pan)
1 cast-iron pan (20 cm diameter)
André Gerrits, well known from restaurant 't Amsterdammertje and Bistrotel 't Amsterdammtje, has a number of Bastards in his kitchen and on the terrace. He makes the most delicious dishes from the Bastard , including the classic French Tarte Tatin. He used to make this in the kitchen where he worked with Gorden Ramsay. After all, why not bake a cake from the BBQ?
Tarte Tatin is a delicious French pastry originally made in the heart of the Loire Valley. It is an inverted pie in which juicy apples are caramelized in caramel at the bottom of a pie pan, covered with a crisp layer of butter pastry and then baked in the oven, or in this case bbq. After baking, the pie is inverted, leaving the caramelized apples on top, covered with a golden brown crust of buttery dough. The result is a delectable treat that is both sweet and savory, perfect for serving as a dessert or with coffee.
Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
3pcs fuji / pink lady apples
50 g granulated sugar
50 g butter
1 slice of puff pastry (slightly larger than the pan)
1 cast-iron pan (20 cm diameter)
Heat the Bastard to a temperature of 200 degrees indirectly. Peel the apples and cut them into segments. Cut one of the apples in half, because you are using this half apple as the centre of the tarte tatin. Now put the cast-iron pan on the Bastard and put the sugar in it. Make a nice dark caramel and add the apples. Place the half apple in the middle of the pan and arrange the small pieces around it.
Caramelise the apples on 2 sides, add the butter and let it melt. For the puff pastry, cut out 1 whole round slice that is just a bit larger than the cast-iron pan. Then roll up the dough 1 cm from the outside to the inside and prick holes in it (so that the dough does not souffle too much on the apples). Now cover the apples with the puff pastry. Close the Bastard and let the tarte tatin cook until the dough is nicely golden brown.
When the dough has turned a nice golden brown, remove the tarte tatin from the Bastard. Take a rack with a plate underneath so you can easily turn the tarte tatin and catch the hot caramel with the plate. When you have turned the tarte tatin, use a fork or tweezers to neatly arrange the apples and let the tarte tatin cool down a little. Then you can slice the tarte tatin and eat it, very nice with a scoop of cinnamon ice cream.
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