Apple tarte tatin with calvados chantilly cream and toasted hazelnuts
When serving this classic dessert, warm up a tablespoon in some hot water before scooping the chantilly cream. This helps to get a nicely shaped scoop with your slice of tart.
50 MINUTES + COOLING | SERVES 5 6 | EASY
blanched hazelnuts 30g
TARTE TATIN
Braeburn apples 1kg, peeled, cored and quartered lemon 1, juiced
caster sugar 170g
ready rolled puff pastry 320g
unsalted butter 90g, cubed
calvados 1-2 tbsp (depending on how boozy you like it) CHANTILLY CREAM
double cream 250ml
icing sugar 1 tbsp, sifted
calvados 1-2 tbsp (depending on how boozy you like it)
crème fraîche 1 tbsp
lemon ½, zested
1 Heat the oven to 180C/fan 160C/gas 4. Tip the hazelnuts onto a baking tray and roast for 12 minutes. Leave to cool, then finely chop, leaving a few whole.
2 Tip the apples into a bowl with the lemon juice and 20g of the sugar, and set aside to macerate.
3 Use either a 25cm cast-iron pan or an ovenproof pan to cut out a circle from the puff pastry. Cut 1cm away from the edge to allow for a tighter seal when tucking in the apples. Put the pastry on some baking paper and chill.
4 Put the pan on a medium-high heat and pour in the remaining 150g of caster sugar. Once it melts and the caramel starts to turn golden, add the cubed butter and a splash or two of calvados. Turn off the heat, then gently stir the mixture – it’s best to use a rubber spatula.
5 Arrange the apples in the pan, cut-side up, in a tight circle, starting around the edge of the pan, then working your way to the centre – you will have roughly two circles, with one or two segments in the middle. Gently press down the apples so they are compact in the pan. Put the pan in the oven and bake the apples in the caramel for 10 minutes.
6 Remove the pastry from the fridge and put on top of the apples. Use a tablespoon to help tuck the pastry in between the pan edge and the apples.
7 Bake for another 25-30 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow to cool for 30 minutes.
8 Using a small knife, gently cut around the edge of the pan to help release the tart. Put a plate over the top of the pan and carefully flip upside down.
10 For the cream, put all the ingredients in a bowl and use electric beaters to whisk until light and fluffy. Cut the tart into slices, then grate over the whole hazelnuts, serve with a spoonful of the chantilly cream and scatter over the chopped hazelnuts to serve.
PER SERVING 6 781 kcals | fat 53.4G saturates 29.4G | carbs 63.3G | sugars 46.8G fibre 4.8G | protein 5.3G | salt 0.5G