tarte tatin pink lady apple pie sofia plana food photographer

Sweet delicious golden tarte tatin…famous around the world and super easy to make! A winner for any occasion.

tarte tatin pink lady apple pie sofia plana food photographer

tarte tatin pink lady apple pie sofia plana food photographer

I have to admit that we’ve been indulging on this cake lately. I think I’ve made it like 3 times the past weeks… I mean, first time, I’d just gotten a new cast iron skillet so I had to try it and then of course I had to take photos of it and last time it was Sunday, and cold and rainy 😉 so you can see that any excuse is good to make it 😉

Here’s what you’ll need:

3 or 4 pink lady apples



puff pasty


Peel the apples and slice them in circles or quarters, removing all the seeds.

In a cast iron skillet, warm up the butter and sugar in low heat. Place the apples and cook for 15 min or until to see they are soft and golden. Take it of the fire and let it rest for a few minutes.

Pre heat the oven to 190c.

In a floured surface, roll the puff pasty and cut it to fit the skillet. Cover the apples in the skillet with the pasty, making a few holes to let it breathe.

I like to add a little bit of butter over it with a pastry brush( if you can take some of the buttery juice from the skillet before , even better)

Place in the oven and cook for 25 min , or until nice and golden.

Let it rest for a few minutes and flip it on a plate, carefully as skillets tent to be really heavy !

 Et voila! You’ve make Tarte Tatin… and of course the best way to eat it with warm with some nice vanilla ice cream ! Enjoy! 🙂

tarte tatin pink lady apple pie sofia plana food photographer

If you don’t have a cast iron skillet, or if you want to make individual tarte tatins . you can also do it in a regular pan and then transfer the apples to an oven proof dish. Make sure you put some butter and sugar before in the mold, I like to put a little extra on the sides, this will caramelize and leave you yummie crunchy corners!  🙂

tarte tatin pink lady apple pie sofia plana food photographer tarte tatin pink lady apple pie sofia plana food photographer

If you know me you know how much I enjoy a good cocktail … we are big fans of caipi ‘o clock in our house and since we had a lot of figs I decided to spice the classic up a little bit and try something new… a figoroska! a sweet, zingy, delicious vodka and figs cocktail.

sipsmith vodka fig cocktail figoroska sofia plana food photograp




























I used Sipsmith vodka because I thought its sweet vanilla-ish taste would go perfect with the figs and Oh,boy was I right… I like Sipsmith spirits, they are London based plus we had a great time when we visited their distillery a few years ago!

  sipsmith vodka fig cocktail figoroska sofia plana food photograp


























Here’s how to make it.

3 / 4 figs

Juice of 1 ½ lemons

1 ½ spoons of sugar



In a cocktail shaker, muddle the figs, lemon and sugar. Then add vodka to your taste.

Shake and pour over ice in a tumbler glass.

Garshish with a few slices of fig and voila, you’ve got yourself a figoroska.


You can adjust the recipe to your taste with more or less sugar or you can also add a splash of sparkling water if you don’t want it too strong.


I know this is not the classic way to prepare a caipiroska with all that shaking and stuff, but when we muddled the figs straight in the glass it made it a bit tricky to drink after with all that skin and bits. If you don’t want the cocktail to have any bits at all , you can pass it through a cheesecloth or a thin colander after muddling it.


Needless to say there are no more figs in the house and our brand new bottle of vodka is going to need a replacement soon 😉 .


Happy weekend !


Sofia x





Everything pumpkin season is still a go in my house and this autumnal roasted pumpkin salad is my new obsession. honey roasted pumpkin with cheese and rocket autumn salad sofia

The sweetness of the pumpkin goes perfect with the peppery bitterness of rocket and if you add some Graceburn cheese from the Blackwoods Cheese Company it is just perfection.

If you haven’t tried Blackwoods Cheese Company cheeses, you are missing out! I first found them in North Cross Road market in East Dulwich some months ago and I’ve been a fan ever since. Graceburn, the one I’ve use in this recipe , is a soft cow’s cheese and my favourite.


 Ingredients :




Soft cheese , like Graceburn or cheese curd.

Olive oil

Balsamic Glaze


 How to :

Pre heat the oven to 190c.

Peel the pumpkin, cut it in cubes and place it on an oven tray. Add olive oil, honey and a pinch of salt. Mix everything well making sure all the pumpkin pieces have honey and oil.

Roast for 30/40 minutes or until you see the pumpkin is soft and with crispier edges.

Now it’s time to dress the rocket, for this salad I use a very simple and delicious dressing of olive oil , balsamic glaze and a pinch of salt. Add the pumpkin and cheese and it’s ready to enjoy!

Sofia x