At last the fabulous Tarte Tatin returns

Apples galore this week at the farm with one of the best harvests we have ever seen. After several weeks of picking, the apples are in and have been divided between those being stored for sale over the next 4-5 months, those that have gone to Rupert at Tiddley Pommes to be pressed for juice and those being kept for the kitchen and bakery.

Over the coming weeks we will be making lots of Cider Apple Butter, Chutneys, Spiced Jellies and Cordials as we seek to use every single apple that has been picked. This week is all about the wonderful Tarte Tatin – perhaps the most famous and delicious of all the fruit tarts of France.  

Often attributed to a culinary mistake by the Tatin Sisters in 19th Century France, the origins don’t matter perhaps as much as the flavour.  Our tart is made with prime apples, organic Jersey butter and sugar melted to a caramel and the richest all-butter flaky pastry we can manage.  The complex balance between the burnished sweetness of the caramel and the tart acidity of the apples and between the dense, smooth apple flesh and the brittle flaky pastry are what makes this such a stand-out dish.  Best eaten fresh from the oven on the day it’s made, we will be making tarts fresh each day and you are welcome to pre-order for for your table if you are booking for lunch or dinner of indeed for Click and Collect.

Excellent fresh fish arriving from Cornwall again on Saturday morning – we will have Cock Crabs, Plaice and Hake for sale in the shop as wet fish or on the menu in the restaurant.

We look forward to welcoming you to the farm again this week, whether you come to shop, to breakfast, to lunch or, on Friday or Saturday, for dinner.