Recommendations · Beer and food

Tarte tatin with La Trappe Trappist Quadrupel

Tarte tatin is an upside-down apple tart: the apples caramelise at the bottom of the pan and come out on top again. A quadrupel is sweet enough itself to hold its own next to that dessert.

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Bottle of La Trappe Trappist Quadrupel, beer

From the shelf

The bottle

La Trappe Trappist Quadrupel comes from the Netherlands and is 10 percent by volume. A quadrupel is the heaviest beer in the abbey range: dark, full and rich in residual sugar, brewed with dark malt. You taste caramel, dried fruit and a warm alcohol note, with a long finish.

Order in the online shopLa Trappe Trappist Quadrupel

The combination

Why this works together

With a dessert the rule is that the drink must be sweeter than the dish; if it is not, it suddenly tastes sour or bitter next to the sweetness. A quadrupel clears that threshold easily. The caramel from the dark malt matches the caramelised sugar under the apples, and the carbonation keeps the buttery crust light in the mouth.

At the table

The dish

  • Before 6 people
  • Ready in 60 minutes
  • Type dessert

What you need

  • 1 sheet of all-butter puff pastry, or 6 slices rolled together into a round sheet
  • 8 firm apples, such as Elstar or Jonagold
  • 150 g granulated sugar
  • 80 g butter, diced
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 pinch of salt
  • whipped cream or vanilla ice cream, to serve with it

How to make it

  1. Preheat the oven to 200 degrees.
  2. Peel the apples, cut them into quarters and remove the core. Mix the pieces with the lemon juice and the cinnamon.
  3. Sprinkle the sugar evenly over the base of a 24-centimetre ovenproof frying pan. Put the pan over medium heat and let the sugar melt to an amber caramel. Do not stir, but swirl the pan.
  4. Take the pan off the heat and stir in the butter and salt with a wooden spoon. Do this carefully, because the caramel spatters.
  5. Arrange the apple wedges close together in the caramel, rounded side down.
  6. Put the pan back on medium heat for 10 minutes, so the apples lose moisture and the caramel thickens.
  7. Roll out the puff pastry into a circle slightly larger than the pan. Lay it over the apples and tuck the edge between the fruit and the edge of the pan.
  8. Prick a few holes in it with a fork and bake the tart for 25 to 30 minutes, until the pastry is golden brown.
  9. Let it stand for 10 minutes, place a dish over the pan and turn the whole thing over in one movement.

In the glass

Serving

Pour at 10 to 12 degrees into a small goblet glass, no more than 15 centilitres at a time. Pour gently along the side; a thin collar is enough with this beer, and pouring too cold closes off the aroma.

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