Recipe Review Tomato Tart Tatin page 115 For Food's Sake

[judydawn]

This is how NOT to make this recipe.  I thought I'd try it with ordinary bought puff pastry and because I have to be careful what I give DH, instead of cocktail tomatoes I sliced large vine tomatoes 5cm thick and used them instead so that I could remove the skins after cooking. Maybe I should have used 2 sheets of pastry to get some more layers happening but it did taste OK, just didn't look nice    There was no way I was going to attempt making pastry yesterday, our hottest day so far this year.  Would love someone to make this following the recipe to a T, sorry Tenina, I did not do your recipe justice. I did make 6 of your recipes over the weekend though so perhaps you will forgive me for this one faux pas. Maybe my picture should be in Oops 

[cookie1]

Judy it still looks good enough to eat to me. Taste is the important thing.

[Frozzie]

Probably would have been better if you ad the tomatoes in chunks.. Large ones as tart tatin is traditionally with apple but other vegies ar also used but same principle.. Large chunks in a sauce base and pastry placed on top..

Cherry or cocktail tomatoes keep their shape better but if normsl tomatoes arent too big you could also just halve them to use..

[CreamPuff63]

Looks like a pizza JD  maybe thats was sort of how the pizza was invented?

[Nikkit]

I made this with bought puff pastry as well the other day (left it too late to make the real one) and like Judy I think I should have had 2 sheets of pastry, but YUM! It was sooooo tasty. (I did have home grown grape tomatoes, so I reckon that helped)
Even the leftovers were good the next day...soggy pastry and all! 

[Frozzie]

The pastry shouldnt be soggy or too thin and should end up softish on the tart side and browned and not soggy lol on the top which becomes the bottom...maybe if not using whole toms or halved smallish ones with skin on they would prob be better deseeded if too juicy??

[mcmich]

Well I attempted this today and like Judy maybe my photo should be in the oops thread.
I made the puff pastry, something I have never done before and probably won't again.
It was a marathon effort and I don't know where I went wrong. As soon as I put it in the oven the
 pastry started break into holes and looked like porridge. It did brown up and tasted OK but wasn't flaky
only crumbly and very hard to serve. Tenina I am sorry I didn't do this recipe justice.

[Frozzie]

Have you tried meganjanes quick puff pastry.. Its quite easy and works as long as long as water nd butter are icy cold and you fold and turn ad fold... Works a treat..

[mcmich]

Will try that next time. The butter was out of the freezer as per recipe.
Did the fold and turn 4 times. It may be a while before I tackle it again though.

[CreamPuff63]

not sure if I would attempt to make tenina's puff pastry (sorry tenina  ) as it seems to be too much a labour of love for something that will be demolished by my family of seagulls iin 2 secs. I think she said when it starts to break apart, pop it back in the fridge.

Its like an all day thing...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...bit of folding...back in the fridge...

[dede]

Um I'm not sure I would either CP. but would be interesting to make to compare the difference.

[CreamPuff63]

yes I know its always good to make something you never thought you would. Perhaps I will one day 

[judydawn]

Now let's get that straight CP - a bit of folding, back in the fridge - is that right LOL

I have never been a good pastry maker so even with the TMX to help me, I could not be bothered going to all that trouble.  I wonder if it would work with 2 sheets of ready made puff pastry instead of 1 - if it did, it would make it a really simple recipe.

[JulieO]

Love it CP! 

Must admit, I feel the same.  Will always make my own shortcrust but just not interested in making puff.  If I was unhappy with the shop bought stuff it would be different, but I have no problems with it and it's so quick and easy.

I made the tart tatin yesterday and I used a block of Pampas puff pastry which I rolled out to fit the tart tatin pan I used.  It made a lovely flaky base for the toms so I will use it again next time.

Really loved the flavours of this, will be made again. 

[judydawn]

I haven't seen a block of puff pastry in ages Julie - maybe I haven't been looking for it    That certainly is the answer though, how thick did it end up being for you?