Tarte tatin

WHAT YOU’LL NEED

100g butter

200g sugar

1 star anise

½ vanilla pod (split lengthways) 6 cardamom pods

5 apples (peeled and sliced in half just before using them) Ready-made puff pastry

METHOD

Preheat the oven to 180C (fan), 200C (non-fan) or gas mark 6

Using a large ovenproof frying pan (approx 28cm) gently melt the butter on a medium heat with the star anise vanilla pod and cardamom pods and then add the sugar. Gently colour everything until it is pale yellow.

Peel and slice the apples in half, pat dry all over with kitchen paper, (make sure they haven’t been kept in water or lemon juice) then place them neatly face down into the pan and set aside.

Using your ready-made pastry, roll it out into a circle approx 28cm in diameter and ½cm thick.

Then carefully place the pastry over the entire pan, pressing the pastry all around the apples to form a tight seal.

The apples at the edge of the pan can be lifted slightly and the pastry tucked underneath. This will avoid steaming the pastry as opposed to baking it.

Put the pan on a low heat and after a couple of minutes, lift the pan, place your hand over the pastry and holding it tight, pour off the excess liquid, this is saturated fat that has formed and isn’t required. Repeat this process twice before placing the pan into the oven for approx. 25-30 minutes.

After this time, remove from the oven and leave to rest for about five minutes; this will allow for all the caramel to settle and become firm.

Use a plate larger than the pan, lightly oiled with rapeseed oil rubbed on the plate with fingers, positioned over the pan, and then turn out, being careful not to spill the caramel that may still be hot.

Serve with good quality real vanilla ice cream.

TO SERVE:

Recipes supplied courtesy of multi Michelin award winner Jean Christophe Novelli whose new Belfast restaurant, Novelli at City Quays, is currently under construction, and will be part of the new £25m Marriott Hotel.