A seasonal favourite recipe from Chef Patron Daniel Smith
If you’re looking for a seasonal sharing dessert that’s a little different to place in the middle of your dining table this Autumn – or even for Christmas Day - here’s one of my personal favourites. A classic French dessert using new season’s apples, which is notoriously indulgent for a special occasion but something that is not too expensive to make. This one has a Christmassy twist with cinnamon flavoured caramel and if you really want to impress, why not have a go at making your own puff pastry (though shop-bought is excellent too!) and even homemade Rum & Cointreau Ice Cream to serve with it.
Dan’s Rich Winter Apple Tarte Tatin
Serves 6-8 people
6 Braeburn apples – peeled, cored and quartered
Pack Puff Pastry (use a good quality ready prepared pastry made with butter)
Double Cream (to make caramel sauce to serve) – optional
8 inch (approx.) oven-proof flat bottom non-stick frying pan
· Roll out the puff pastry into a circle approx. 2 inches bigger than the pan you will use.
· Put sugar, butter and cinnamon stick into a saucepan and heat gently, stirring until it makes a light caramel sauce.
· Remove cinnamon stick, carefully lay the apple in circles around the pan and allow the mixture to cool.
· Pre-heat oven to 180C
· Once cool enough to handle, lay the circle of pastry over the mixture and tuck the sides in to encase the apple mixture.
· Prick the pastry top so steam can escape when you cook it.
· Bake in the oven for approx. 25 minutes till the pastry is golden brown.
· Allow to cool for 5 minutes then put your serving plate on top of the pan, and flip over (carefully!) so the tarte tatin is now apple side up on the serving plate.
· Best served straight from the pan - but do take care, it will be hot! - with your favourite ice cream (I love salted caramel).
Why not use some double cream to de-glaze the pan and stir to make a sweet caramel sauce to drizzle over the ice cream.