I started by putting 4oz butter in the
freezer for about an hour before I was ready to begin making my pastry. I
weighed out 6oz of Plain flour, sieving this high over the bowl to add air to the flour. Next I
removed my butter from the freezer and coarsely grated this into the flour. Using
a palette knife (avoiding touching the cool pastry with your warm hands as much as possible), I began to combine the butter with the flour, when well
combined and resembling chunky breadcrumbs (left), I added 1 tablespoon of chilled
water.
Again I went in with my palette knife and began to combine the mix
again. In my case I needed to add a bit
more water and then finished off using my fingertips to combine into a soft
dough (right).
As with all pastry doughs, I rested this dough in a food bag in the
fridge (left), in my case for a couple of hours, until I needed the dough.
Next I used my pastry to make a Field
Mushroom Tarte Tatin. I have never made a savoury Tarte Tatin, only apple ones.
Not sure if this is a common alternative, but with venison for dinner today, I
thought it would go well together. First I placed a few dots of butter, seasoning
and some thyme leaves followed by a field mushroom, presentation side down, in
the base of an individual tart tin. Next
a teaspoon of homemade Red Onion Chutney, a little more seasoning, a layer of spinach leaves, followed by
a sheet of pastry, carefully tucking this around the mushroom, to seal
everything in (right).
I baked this in the oven for around 20
minutes, until cooked through and golden. To serve I inverted the tin onto my board, carefully turned the tart upside down and placed on the
plate to reveal the field mushroom (below). It looks very attractive
and I served it with Venison Loin with Celeriac Puree and a Port Sauce. It was
delicious and not too time consuming for those who, unlike me, don’t enjoy
spending all afternoon cooking!
