Tarte Tatin

NZ Lifestyle Block - - Feature -

MAKES 2 READY IN: 2 hours, 15 min­utes (in­clud­ing chill­ing time if you make your own pas­try) Get your pizza oven heat­ing up be­fore you be­gin. IN­GRE­DI­ENTS 250g puff pas­try, chilled 200g sugar

¼ cup of water squeeze of le­mon 120g but­ter 6-8 medium-sized Granny Smith ap­ples, peeled, cored, cut into halves or sliced into eighths METHOD Place sugar, ¼ cup of water and le­mon juice in a clean, dry saucepan and gen­tly swirl to com­bine. Warm on on the stove on a medium heat to al­low sugar to dis­solve, then bring to a gen­tle boil – re­sist the urge to stir. As the steam rises and the bub­bles get big­ger, watch for changes in colour. When the liq­uid be­gins to turn from clear to am­ber, you have a few sec­onds to go. Once it reaches a nice bronze colour, re­move from the heat and add the but­ter. Pour into a bak­ing pan, tilt­ing to cover the bot­tom evenly. Set aside. Ar­range ap­ple in a cir­cu­lar pat­tern on top of the caramel un­til the en­tire base is cov­ered. Re­move the pas­try from the fridge and roll out two 2-3mm thick cir­cles of pas­try, large enough to cover the ap­ples, with 2cm over­lap­ping the edges of the tin. Make sure your pizza oven’s base is hot enough to cara­mal­ize the ap­ples and crisp the pas­try. You might need to crank up the fire again and close the door (if you have one) to re­tain the heat. Cook for 20-30 min­utes, de­pend­ing on oven tem­per­a­ture. Re­move and cool for 5 min­utes – any longer and the caramel may stick to the tin. Care­fully flip onto a plate wider than the tin to catch ex­cess juice and caramel. Serve hot with vanilla ice cream or vanilla-in­fused cream. Bring to a gen­tle boil - re­sist the urge to stir

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