APPLE Recipe from Chef Patron Daniel Smith
If you’re looking for a seasonal sharing dessert that’s a little different to place in the middle of your dining table this Autumn/Winter - here’s one of my personal favourites. A classic French dessert using new season’s apples, which is notoriously indulgent for a special occasion but something that is not too expensive to make. This one has a sweet twist with cinnamon-flavoured caramel and if you really want to impress, why not have a go at making your own puff pastry (though shop-bought is excellent too!) and even homemade Rum & Cointreau Ice Cream to serve with it.
Dan’s Rich Winter Apple Tarte Tatin
Serves 6-8 people
6 Braeburn apples – peeled, cored and quartered
200g sugar
80g butter
Pack Puff Pastry (use a good quality ready prepared pastry made with butter)
Cinnamon Stick
Double Cream (to make caramel sauce to serve) – optional
8 inch (approx.) oven-proof flat bottom non-stick frying pan
Method
Roll out the puff pastry into a circle approx. 2 inches bigger than the pan you will use.
Put sugar, butter and cinnamon stick into a saucepan and heat gently, stirring until it makes a light caramel sauce.
Remove cinnamon stick, carefully lay the apple in circles around the pan and allow the mixture to cool.
Pre-heat oven to 180C
Once cool enough to handle, lay the circle of pastry over the mixture and tuck the sides in to encase the apple mixture.
Prick the pastry top so steam can escape when you cook it.
Bake in the oven for approx. 25 minutes till the pastry is golden brown.
Allow to cool for 5 minutes then put your serving plate on top of the pan, and flip over (carefully!) so the tarte tatin is now apple side up on the serving plate.
Best served straight from the pan - but do take care, it will be hot! - with your favourite ice cream (I love salted caramel).
Why not use some double cream to de-glaze the pan and stir to make a sweet caramel sauce to drizzle over the ice cream.
Let me know how you get on…
Chef Daniel Smith
info@thewildebeest.co.uk
