Apple tarte tatin
Stefan’s full Eat For The Earth menu is as follows:
Apple tarte tatin
This is one of my favourite desserts – not too sweet, slightly bitter and slightly naughty. If you prefer to use quinces, poach them in a simple sugar syrup instead of the apple.
You can make the tarte tatin in a pie dish or a large oven-proof pan. Serve with a dollop of creme fraiche, whipped cream or vanilla ice cream – your choice.
Ingredients for the tarte (serves 6):
200g best quality, shop-bought puff pastry
8 large granny smith apples, peeled, cored and halved.
Small knob of butter, melted
Sprinkle of caster sugar
Ingredients for the caramel:
100g caster sugar
1. Roll out the pastry so that it is approximately 2mm thick and prick it with a fork.
2. Rest the pastry in the fridge while peeling and coring the apples.
3. Cut out a circle of pastry slightly bigger than that of your pie dish and prick it with a fork again, place it back in the fridge.
4. For the caramel, put the water in a small heavy-based saucepan, add the sugar and let the water and sugar mix. Turn on the heat and cook to a golden brown caramel.
5. Remove from the heat and add in the butter immediately.
6. Pour your caramel into the pie dish or pan and swirl around to coat evenly (your pastry is still in the fridge so don’t worry about it at this stage).
7. Start packing the apples into the pie dish – pack them upright and as tightly as possible. You might need to cut one or two of the apples for a tight squeeze.
8. Brush with the melted butter and sprinkle over the caster sugar. Bake in the oven at 190°C for about 30 minutes to partially cook the apples.
9. Remove the apples from the oven. Take the pastry from the fridge and cover the apples completely, tucking in the edges of the pastry.
10. Put the tarte back into the oven and continue to cook for a further 30 minutes, make sure the pastry is cooked.
11. Allow to rest for about an hour once out of the oven. Slide the blade of a knife along the edge of the tarte, cover with a plate and flip over in one quick motion. Shake the pan gently to release the tart.
Slice and Enjoy!
For more Eat For The Earth inspiration, check out these menus from Pete Goffe-Wood.