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Apple tarte Tatin with vanilla ice cream and apple purée
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Graham Hornigold's beautifully refined tarte Tatin recipe elevates the French classic to a truly stunning dish. Paired with a rich vanilla ice cream and apple purée, this is a seriously impressive dessert for those who want to make the extra effort.
First published in 2015
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Ingredients
Metric
Imperial
Tatin
- 1 packet of puff pastry
- 5 Pink Lady apples
Dry caramel
- 300g of sugar
- 30g of glucose
- 125g of butter
Apple glaze
- 100g of caster sugar
- 200ml of apple juice
- 1 vanilla pod
Vanilla ice cream
- 500ml of semi-skimmed milk
- 170ml of whipping cream
- 30g of ice cream stabiliser
- 8g of glycerine
- 3 vanilla pods
- 60g of ProCrema
- 130g of egg yolks
- 130g of caster sugar
Apple purée
- 2 Granny Smith apples
- 1 Bramley apple
- 1 lemon, juiced
- sugar, 5% of the weight of the apples
Crumble
- 50g of butter
- 50g of Demerara sugar
- 75g of flour
- 25g of oats
SAVE RECIPE
Equipment
- Sugar thermometer
- Mandoline
- Ice cream maker
- Fine chinois
- Microwave
- Food processor
- Very deep 10 x 15 inch oven-proof tray
Method
1
Preheat the oven to 210°C/gas mark 7
2
Start by preparing the pastry. Roll the pastry out to a thickness of 2-3mm and place on a baking tray lined with parchment. Dock the pastry by gently pricking with a fork or pastry docker, cover with another sheet of parchment and place a second heavy baking tray on top. Bake for 15 minutes
- 1 packet of puff pastry
3
Remove from the oven and while still warm, score the pastry into 8.5x3cm rectangles. Return the pastry (with the tray on top) into the oven and continue to cook until golden brown for 8-10 minutes. Remove, cut the pastry the entire way through along the score lines and allow to cool with the second tray on top
4
To make the dry caramel, place the sugar and glucose directly into a clean saucepan on a medium heat. Cook to melt the sugar and take to a dark caramel (190-200°C) slowly and finish with the butter
- 300g of sugar
- 30g of glucose
- 125g of butter
5
Pour onto a silpat mat or baking tray lined with parchment and leave to set. When hard, break up into pieces and blend to a fine powder then store in an airtight container until required
6
Preheat the oven to 190°C/gas mark 5
7
To prepare the apples for the Tatin, peel and slice into 1-2mm thin strips on a mandoline. Line a very deep 10 x 15 inch oven-proof tray with parchment paper and dust with a generous layer of caramel powder
8
Place a layer of apples over the caramel then sprinkle with another layer of caramel powder. Repeat the process until all the sliced apple has been used, finishing with a heavy layer of caramel powder
9
Bake for 40 minutes until the liquid in the tray is bubbling. Remove, place a large sheet of parchment paper on the top and use another dish or small oven tray to push out all the liquid, ensuring you reserve the juice in a separate container
10
Return to the oven for 15 minutes until the apple is completely cooked. Remove and allow to cool before cutting into 3cmx8.5cm portions
11
To make the glaze, add the sugar directly into a saucepan and place on a medium-high heat. Once the sugar melts, allow to form a dark caramel (190-200˚C), then add the apple juice, vanilla and reserved cooking juices from the apples. Bring to a steady simmer and reduce by half to a glaze-like consistency. Allow to cool and while still slightly warm, brush over the tarte Tatin
- 100g of caster sugar
- 200ml of apple juice
- 1 vanilla pod
12
To make the ice cream, combine the vanilla, milk, cream, ProCrema, glycerine and ice cream stabiliser in a saucepan. Bring to the boil and remove from the heat. Meanwhile, whisk the egg yolks and sugar until pale and creamy
- 500ml of semi-skimmed milk
- 170ml of whipping cream
- 30g of caster sugar
- 30g of ice cream stabiliser
- 8g of glycerine
- 2 vanilla pods
- 60g of ProCrema
- 130g of egg yolks
- 130g of caster sugar
13
Slowly pour the hot mixture over the eggs, whisking continuously. Return to the saucepan and cook the anglaise out to 83°C, stirring constantly using a rubber spatula to avoid scrambling. Remove from the heat and pass through a fine chinois into a container over ice to cool quickly. Once the mixture has cooled completely, churn in an ice cream machine according to the manufacturer's instructions.
14
For the apple purée, peel all of the apples and reserve the skins of the Granny Smiths on ice. Chop the apples up, discard the core and add to a plastic container along with the lemon juice, plus 5% of the total apple weight in sugar. Store the juiced lemon with the skins to avoid discolouration
- 2 Granny Smith apples
- 1 Bramley apple
- 1 lemon, juiced
- sugar, 5% of the weight of the apples
15
Cover the plastic container with cling film and cook in the microwave for 5-7 minutes until the apples are soft and tender. Remove the cling film and place the apples in the freezer to cool quickly. When cool, blitz the apples and reserved skins to form a smooth purée. Pass through a fine chinois and refrigerate until required
16
Preheat the oven to 180°C/gas mark 4
17
For the crumble, cream the butter and sugar together until it becomes soft and pale in colour. Add the dry ingredients and mix together to form a smooth dough
- 50g of butter
- 50g of Demerara sugar
- 75g of flour
- 25g of oats
18
Roll out to a thickness of 1/2cm and bake on a parchment lined tray for 10-12 minutes until golden. Remove, allow to cool and pulse in a food processor to form a crumble like texture
19
To plate, place the portions of the tarte Tatin onto the prepared puff pastry bases and into the oven to warm through. Add to the plate with a line of purée and add a line of the crumble alongside. Before serving, add a large quenelle of ice cream on top of the crumble and serve immediately
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