On Friday 8 May, Simon Palomares ventured into the Serious Comedy pop-up broadcasting studios for a Live Lockdown Comedy Special which was broadcast via Zoom.
In our most ambitious segment yet, Simon cooked this amazing French Apple Tart which is supposedly meant to feed five, but actually fed two (because the other three were too slow off the mark). Here’s Simon’s recipe, and you can watch an edited version of the segment here too.
Remember to check out the next lot of Serious Comedy Live Online shows here.
Ingredients for 5 servings
- 1 sheet puff pastry, thawed
- 1.5 kg apple, preferably Honeycrisp or Granny Smith
- 3 tablespoons water
- ½ cup sugar (100 g)
- 3 tablespoons unsalted butter
- A dash of liqueur (Simon used Moreau’s Apple Pie liqueur in this recipe)
- vanilla ice cream, for serving
NOTE: for this recipe you will need a frying pan that can go into the oven (so no plastic handles), and a plate which is roughly the same size as your frying pan.
- Pre-prepare your apples by coring, peeling, and cutting them into wedges.
- Melt the butter in a frying pan and add the sugar, stirring until it melts and becomes a syrup. Use a medium heat so the butter doesn’t burn.
- Add a dash of liqueur to the pan.
- Take the pan off the heat and arrange your slices of apple in a circle and slightly overlapping each other. When you’ve done a circle around the outer-most part of the frying pan, fill up the centre space with another circle of slices or a similar arrangement if there’s not enough room for a full circle.
- Lay out your sheet of pastry on a flat, clean surface, and place the plate on top of it face down. Cut around the plate so that you have a circle of pastry.
- Place the pastry over the apples in the frying pan so they are covered.
- Place the whole pan in the oven on 180C and leave for approx 15-20mins
- Take the pan out of the oven, and (over the sink) turn it upside down onto the plate you used to cut out the pastry.
- Serve with ice cream, or cream to taste.