Well with a tarte-tatin, the pastry is cooked as the top layer and then it's flipped over to serve. That solves a lot of the issues of doing a more regular tart where the pastry is cooked on the bottom.How do you cook a fruit tart (the kind you put the fruit in with no blind baking, like a tarte tatin) without the pastry being very soggy and undercooked underneath?
cheers bob! will try it out.If you can't blind bake you can put a barrier on, say a brush with egg white. However getting heat to the base quickly is the key, so a thick black tin on the base of your oven will do the trick, having pre heated the oven and hence the base. In fact pre heat it over temp to really get the heat into the oven base. Use a Pizza stone if you have one.
that's a porchetta, very nice but a lot of meat for a normal week!big favourite here is Pork Loin Dijonnaise: http://www.deliaonline.com/recipes/main-ingredient/pork/loin-of-pork-dijonnaise.html
Thank you Maverick!that's a porchetta, very nice but a lot of meat for a normal week!big favourite here is Pork Loin Dijonnaise: http://www.deliaonline.com/recipes/main-ingredient/pork/loin-of-pork-dijonnaise.html
much simpler but very tasty with GOOD pork, nice an moist - personally I go 50% sage / 50% tarragon with good quality salt and freshly ground pepper
EDIT to add the recipe does say but you need the loin still on the ribs - a sensible estimate is one rib per person from the thick (non fillet) end, get the butcher to take the rind off and score it, cook separately so there is plenty of crackling
the meat between the ribs is the cook''s treat
and next up pork belly . . . . this one is nice, the mash is excellent: http://www.bbc.co.uk/food/recipes/five-hour_roast_pork_03985
Whoa! This will be Greatand next up pork belly . . . . this one is nice, the mash is excellent: http://www.bbc.co.uk/food/recipes/five-hour_roast_pork_03985tip: buy twice as much as you think that you'll need as there won;t be any left