MG Motoring 2016 - Page 15

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. or Wendy Sauer at 13