July 2016
Place du Tertre which is packed with
easels and painters and also in front
of the Sacre-Coeur church. If you
walk around you will find tiny exquisite
squares, winding streets, small terraces, long stairways plus the Butte’s
famous surviving vi neyard where the
few grapes are harvested in early autumn. There are amazing views of
the city from various points, especially
from the monumental Sacre-Coeur.
(base) round cake pan. Line base with
baking paper.
Step 2 Melt butter in a large frying
pan over medium-high heat. Add apple. Cook, turning, for 3 to 4 minutes
or until golden. Add sugar and 2 tablespoons cold water. Cook, stirring, for
2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat
to low. Simmer for 2 to 3 minutes or
until slightly thickened.
A piece of trivia is A La Mere Catherine was a favourite eating place of
Russian Cossacks in 1814. They
would bang on the table and shout
“Bistrol” which is Russian for quick,
hence the Paris Bistro was born!
Step 3 Arrange apple in prepared
pan. Spoon over sugar mixture. Cut a
22cm round from pastry. Place pastry
over apple, tucking in at edge. Bake
for 12 to 15 minutes or until golden
and puffed. Stand in pan 5 minutes.
Turn out onto a plate. Serve with
cream.
Tips for walkers, starting point Place
Pigalle. The walk is 2.3 km and goes
up some very steep streets to the top.
You can take the Montmartrobus
which starts at the same point. The
nearest metro is Pigalle. There are
many cafes and shops to enjoy along
the way!
We have included below a wonderful
French Recipe created in the hotel
Tatin in the Loire Valley.
Tarte Tatin
The tarte Tatin is an upside-down
pastry in which the fruit are caramelized in butter and sugar before the tart
is baked.
50 g unsalted butter
4
medium green apples, peeled,
cored, quartered
1/2 cup brown sugar
1 sheet frozen puff pastry, partially
thawed
Double cream, to serve
Step 1 Preheat oven to 220°C/200°C
fan-forced. Grease a 6cm-deep, 20cm
WE NEED FURTHER WAG’S
ARTICLES TO SHARE.
Please send them to Barbara Harrington. [email protected]
or Wendy Sauer at
[email protected]
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