Tarte tatin of Pink Lady apples

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Tart Pink Lady apples add an exciting twist on this classic French dessert from Robert Thompson. 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.

First published in 2015

Ingredients

Metric

Imperial

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

Ice cream

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

Equipment

  • Ice cream maker

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
  • 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
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
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
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
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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