Tart Pink Lady apples add an exciting twist to this classic French dessert. Cassia is a Chinese tree, whose bark tastes very similar to cinnamon. If you are unable to get hold of cassia, you can substitute ground cinnamon

Method
1.
To make the ice cream, warm the cream and milk in a saucepan, then add the cassia and leave to infuse for 2 hours prior to using
2.
Bring the milk, cream and cassia to scalding point, whisk the egg yolks and sugar until pale and thick and then pour on the milk whilst whisking
3.
Return to the pan and stir on a low heat until the mix has thickened
4.
Strain into a bowl set over ice and stir to cool quickly. Taste the mix and if necessary return the infused cassia bark to the bowl to infuse further
5.
Once completely, chilled churn in an ice cream machine. Transfer to a container and freeze
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
6.
To make the sauce, make a caramel with the sugar by melting it in a pan and then heating it until it turns a dark golden colour, being careful not to burn the sugar
7.
Carefully add the apple juice to the pan watching out for the caramel spitting
8.
Bring to the boil and once the caramel has all re-melted, add the butter and cream. Keep the sauce on a high heat whisking constantly. Remove once the sauce has thickened slightly
9.
To make the Tatin, line the bottom of a flared, heavy based sauté pan with the 100g of butter
10.
Top with the 100g of caster sugar as well as the cassia
11.
Arrange the apples on top of the sugar. Place the pan on a low heat and cook until the sugar and butter have turned into a rich golden caramel, cool completely
12.
Heat the oven to 200°C/Gas mark 6
13.
Roll out the puff pastry to 4mm thick and cut out a circle slightly bigger than the pan. Carefully place over the apples and tuck in the pastry all-round the edges
14.
Bake until the pastry has started to colour, then turn the oven down to 190˚C/Gas mark 5 to finish cooking
15.
The Tatin should take between 25-35 minutes. Remove from the oven and allow to cool slightly
16.
To plate, turn out the Tatin and then serve with the sauce and ice cream separately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Apple tarte tatin recipe with a sweet white wine

Ingredients

Tarte Tatin

  • 100g of unsalted butter
  • 100g of caster sugar
  • 3 cassia sticks
  • 6 apples, peeled and cut into 3
  • 350g of puff pastry

Sauce

  • 150g of caster sugar
  • 250ml of apple juice
  • 75g of butter
  • 75ml of double cream

Ice cream

  • 250ml of milk
  • 75ml of double cream
  • 15g of cassia, crushed
  • 2 egg yolks
  • 65g of caster sugar

Equipment

  1. Ice cream maker

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Robert Thompson uses Pink Lady apples to create a sumptuously good apple tarte tatin, serving with an interesting cassia ice cream

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