We have a number of Mulberry trees on the farm but the season has been really dry and the BEST mulberries are growing in our bookkeeper Julie’s garden. She has been very kindly providing for our needs.
The addition of this lovely fruit to a tarte tatin adds just the right amount of tart-ness and colour. Add our house ice-cream – Honey
Don’t let anyone bluff you into thinking that this classic French dish is difficult because it simply is not. If you like pastry work make your own, if you don’t, just buy it (and the same goes for the ice-cream). There’s a brand called Careme – comes from the Barossa and is almost as good as that Lindl makes at The Zin House (but not quite).
We’ve been making a caramel, coating the bottom of small non-stick pans with this, adding a few layers of thinly sliced apples (core, and skin intact), a smattering of berries and topping with a thick lid of our house made puff pastry. Then it’s baked at about 200 degrees until the pastry is nicely brown and you can tell the bottom is getting gooey because there’s a bit of ooze up the side of the pan.
Don’t be scared about flipping it, that’s the fun bit.
The other great thing about this dessert is that even as the sixth course on our menu, it never comes back. Somehow there’s always just that little bit of extra room. It also passes the most testing test of all – we always bake enough for everyone on staff to eat at the end of service with a big dollop of Dubbo cream.