Thank you Mr Postman!

One fine morning, something exciting got delivered to my desk at work. It was the long awaited copy of Elle a Table magazine, first of a one year subscription thoughtfully given to me for my birthday by A & B.

The photos are oh so lovely! I am truly blown away by how beautiful the food are presented. I am not big on red meat, but never has hamburger 'maison' looked better.

Gateau tatin aux pommes looks especially bon, and it was indeed tres bon.



The recipe seems to be simple enough, though some internet research proved to be prudent (and saved me from calamitous ending). Apparently it is something of tradition to use yoghurt container as a measurement device in France. In Australia I find one individually portioned pot is too much even for a yoghurt fancier such as myself (a rather gigantesque 175-200ml per container). In France an average pot comes in a more sensible size of 125ml, when measuring your ingredients please keep this in mind. My googling prowess also found that in France a packet of levure chimique is 11 grams.

Pardon the slapdash translation... or if you are so inclined, a French version of this recipe is available on Elle a Table's website.

Gateau Tatin Aux Pommes

3 apples
40 gr butter
3/4 pot of melted butter
2 soup spoonful of sugar
2 pots of sugar
1 pot of yoghurt
3 pots of flour
1 sachet (11 gr) of baking powder
3 eggs

Preheat oven to 180 degrees. Butter a 22cm round cake pan.

Finely slice the apples and cook in a pan with the 40 gr of butter, caramelise for 2-3 minutes with the 2 spoonfuls of sugar.

Arrange the caramelised apples in the cake pan.

In a bowl, whisk yoghurt with the 2 pots of sugar and a pinch of salt.

Add to it the flour and baking powder.

Incorporate the eggs and the melted butter. Mix well until combined.

Pour over the apples, bake for about 40 minutes approximately.


Note : Alternatively one can replace 1 pot of flour with 1 pot of almond or hazelnut meal. An advice that I duly followed.