3 tipsApple tarte Tatin
Method
8 Spice Mix
- 1Preheat the over to 200C fan-forced. Place pastry in the freezer until ready to use.
- 2Make the spice powder. In a small frypan over a medium heat, dry-roast all ingredients except the salt until fragrant (2-3 minutes). Transfer to a blender or pestle with salt and grind to a fine powder, then set aside.
Tartin
- 1Spread butter over the base of a 26cm wide, oven proof, heavy-based fry pan and sprinkle over sugar.
- 2Split vanilla pod, remove seeds and add to the pan.
- 3Using a melon baller or sharp knife, remove the core and seeds from the apples, peel them, and cut in half.
- 4Place the apples face-up in the pan on top of the sugar and butter.
- 5Sprinkle 2 teaspoons of the spice mix over the apples. Keep remaining spice in a jar for future use.
- 6Place the pastry on top and tuck it under the fruit—no trimming needed. Make several small holes in the top to allow the caramel to seep through.
- 7Place over medium heat and let the caramel bubble over the pastry, spooning it over as you go. This will take about 15 minutes.
- 8Transfer to the oven and bake for approximately 20 minutes.
- 9Allow to rest for at least 10 minutes, then place a plate on top and flip to reveal the apple top.
- 10Serve with thickened cream or ice cream.
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Ingredients
Main ingredients
375 g quality puff pastry sheets
300 g French butter (cut into 8 cm slices)
400 g caster sugar
2 vanilla beans
3 firm Golden Delicious apples, peeled
Thickened cream or vanilla ice cream, to serve
7 Spice Powder
1 tsp juniper berries
2 star anise
3 cardamon pods, crushed slightly against the wide, flat side of a chopping knife
1 pinch saffron threads
1/2 tsp white peppercorns
4 cloves
1 cinnamon quill
1 tbsp Murray River salt flakes
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The recipe can be adapted to use end of season fruit. If you delicate fruit, like mango or berries. Make the caramel first before the adding fruit. Instructively will break down or loosing its shape.
The recipe can be adapted to use end of season fruit. If you delicate fruit, like mango or berries. Make the caramel first before the adding fruit. Instructively will break down or loosing its shape.
