Tarte Tatin
- Peel, core, and cut apples in half let rest in tray, covered with cloth refrigerate overnight to dry
- For the pastry, combine 250g cold butter, 250g strong flour, and 60ml water. Roll into a ball, wrap in cling film and rest in the fridge. Pull out from fridge half an hour before use
- For the caramel sauce:
In a large frying pan, cook at medium heat, Brown sugar, caster sugar & brandy
Once combined add 40g butter
Remove from heat and let cool
Add vanilla seeds to caramel
Grate and add a pinch of nutmeg, cinnamon, star anise, clove - Puff pastry or rough pastry: 250g butter, 250 g strong flour, 50-75 ml water.
- Lay out used vanilla pods into the caramel frying pan pan
- Place apple on top of vanilla pods into pan Add 40g of butter
- Dust pastry ball and roll out to 1cm thickness
- Use plate to size and cut pastry lay on top of a frying pan
- Make a few holes in the pastry to prevent over raising
- 180 degrees for 30 mins
- Let set for 20 mins and then flip pan with serving dish
- Sprinkle with a touch of the spices and finish with icing sugar
- Serve with crème fresh or vanilla ice cream
*Chef's tip* use the handle of a spoon to tuck the edge of the pastry into the pan
Ingredients
- 18 gala apples
- 150g brown sugar
- 150 caster sugar 40
- 40 ml brandy
- 40g salted butter
- 1 vanilla pods
- pinch of fresh ground: nutmeg, cinnamon, star anise, clove, cardamom (combine)