Glazed Tarte Tatin Recipe - Great British Chefs

Apple tarte Tatin with vanilla ice cream and apple purée

Dessert
challenging
5
2 hours

PT2H

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.

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Ingredients

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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

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Sugar thermometer
Mandoline
15cmx10cm baking tray
Ice cream maker
Fine chinois
Microwave
Food processor

Preheat the oven to 210°C/gas mark 7

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

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

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

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

Preheat the oven to 190°C/gas mark 5

To prepare the apples for the Tatin, peel and slice into 1-2mm thin strips on a mandoline. Line a 15cmx10cm baking tray with parchment paper and dust with a generous layer of caramel powder

5 Pink Lady apples

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

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 a second tray to push out all the liquid, ensuring you reserve the juice in a separate container

Return to the oven for 15 minutes until the apple is completely cooked. Remove and allow to cool before cutting into 3cmx8.5cm portions

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

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

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.

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

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

Preheat the oven to 180°C/gas mark 4

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

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

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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Graham Hornigold

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. Currently working as a pastry consultant, he effortlessly brings a delicate, refreshing touch to restaurant dessert menus.