Epicuriosity

For Puff pastry

Flour 250gms

Salt 5gms

Butter 60gms

Cold water 120ml Butter for lamination 225gms

For The Filling Granny Smith apple Lemon 1 no Sugar 110gms Butter 80gms Double cream to serve

For the filling

6 pieces (peeled and cube)

METHOD OF PREPARATION

Puff pastry

In the stand mixer, combine the flour, salt, and 60gms of butter and knead on low speed until the butter is completely mixed into the flour.

Add the water and continue to mix on low speed until the dough comes together.

Transfer the dough to a lightly floured work surface and shape it into about 12 cm square. Transfer the dough to the baking sheet, cover it and refrigerate for 20 - 30 minutes.

Remove from the refrigerator and make a rectangle shape. Keep the semi soft buttery centre of the dough and fold both sides.

Sheet the dough again in a rectangular shape and fold it both ways. Keep doing the process three times and keep the dough in the fridge.

Preheat oven to 230 degree Celsius.

Heat the butter in a sauce pan, add sugar and lemon juice.

Allow the sugar to caramelise, add and coat the apple evenly in the syrup. Then, remove it from the heat and drain them of any excess caramel syrup. Arrange the apple pieces in the bottom of the pan and roll out the puff pastry to cover the apples.

Place it in the oven and bake for 20 minutes until puff pastry is cooked.

Remove from the oven to. Turn over the pastry carefully onto the serving plate.

Serve warm with double cream.

APPLE TARTE TATIN

If you have a sweet tooth, then you have a reason to bite into your favourite chocolate pastry, tiramisu, cup cake, or irresistible Belgium waffle tomorrow – cause October 14 is World Dessert Day. And what better way to celebrate it than by baking your cake and eating it too! There are so many to choose from that you will be spoilt for choice – cakes, pies, dough nuts, chocolate, tarts, candy, jellied desserts, and pastries. Hence, we spoke to these top chefs, who shared their sweet secrets so that you could get your dessert fix…