Domtorentjes are famous, traditional large chocolate bonbons from Utrecht, Netherlands, created in 1922 by Banketbakkerij Theo Blom on the Zadelstraat. They feature a dark chocolate shell with a soft, airy chocolate filling and a relief of the Dom Tower on top. via Toines Kitchen
Origin: Invented in 1922 by Theo Blom.
Where to buy: Exclusively produced by Banketbakkerij Theo Blom.
Appearance: A large bonbon featuring a relief of the Dom Tower on top.
Taste/Texture: Crispy dark chocolate shell with a soft creamy interior.
They are considered a quintessential Utrecht specialty, alongside the Botersprits (butter biscuit) also made by the same bakery.
The Pastry Section at Trinity | Adam Byatt
The tarte Tatin is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. Named after the Tatin sisters who invented it & served it in their hotel as its signature dish, it originated in France but has spread to other countries over time. Thank you for sharing your process Adam Byatt :D
Is there any fruit you wouldn't recommend doing this with?
Fig Tarte Tatin with Blood Orange and Rosemary
Ingredients
Crust
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 cup water, very cold
Filling
1/4 cup unsalted butter
1/4 cup granulated sugar
3 tablespoon blood orange juice, about half of one orange
1/4 teaspoon kosher salt
1 sprig rosemary
1 pound black mission figs, halved
Directions
To make the pastry crust, add the flour and salt to a medium bowl and whisk to combine. Add in the chilled butter cubes and toss to coat with the flour.
Using your hands, or a pastry cutter, begin pinching and mashing the butter to break up into smaller pieces. Continue working until the flour and butter are well combined, and the largest chunk of butter is about the size of a marble.
Add the very cold water & mix until a shaggy dough forms. Turn out onto a table and shape into a disc. Cover with plastic wrap and set into the fridge for at least 30 minutes or up to overnight.
For the figs, add the butter, granulated sugar, blood orange juice, and salt to an 8-inch non-stick or cast iron skillet. Set over medium heat.
Once the butter is melted and the mixture has begun to bubble, give it a stir and add the rosemary sprig to the center of the pan. Add in the figs. cut side down, making sure to pack them in as tightly as possible. Let the mixture cook for 10-15 minutes, or until the syrup is thick and beginning to caramelize.
In the meantime, roll out the prepared pastry crust into a circle about 9-inches in diameter, trimming the edges if necessary. Once the caramel is thick, syrupy, and beginning to darken slightly, turn off the heat and drape the rolled pastry crust over top of the figs. Use a spoon to tuck the edges down into the pan.
Transfer to a preheated 425°F oven and bake for 12-15 minutes, or until the crust is golden brown. Let stand for about 5 minutes before carefully inverting onto a serving plate.
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this taught me how to fry, and he tells you what not to do like a pro who knows we will walk off the deep end & do what he never intended by accident, I love it :P
