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Tarte tatin of Pink Lady apples

Tarte tatin of Pink Lady apples

Tarte tatin of Pink Lady apples

PT2H

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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
  • 250ml of milk
  • 75ml of double cream
  • 15g of cassia, crushed
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
  • 2 egg yolks
  • 65g of caster sugar
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
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
  • 150g of caster sugar
7
Carefully add the apple juice to the pan watching out for the caramel spitting
  • 250ml of apple juice
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
  • 75g of butter
  • 75ml of double cream
9
To make the Tatin, line the bottom of a flared, heavy based sauté pan with the 100g of butter
  • 100g of unsalted butter
10
Top with the 100g of caster sugar as well as the cassia
  • 100g of caster sugar
  • 3 cassia sticks
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
  • 6 apples, peeled, cored and cut into 3
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
  • 350g of puff pastry
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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Ingredients

Metric

Imperial

Tarte Tatin

Sauce

Ice cream

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

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