Up­side down tart

Dan Birk of the Box Tree at Ilk­ley

Yorkshire Post - YP Magazine - - Food&drink -

of sugar with a drop of water un­til it caramelises and is golden brown. Add 100g of but­ter and mix.

Stud each of the pineap­ple discs with 3 cloves and add to the pan.

Slice the vanilla length­ways, scrape out the seeds and add both to the pan along with the star anise.

Cook gen­tly, turn­ing fre­quently un­til the pineap­ple is ten­der and caramelised. Roll out the puff pas­try in the ic­ing sugar un­til 3mm thick. Cut into 4 discs and prick with a fork and cover with more ic­ing sugar.

Place the pineap­ple into a tart ring with a lit­tle caramel, then place pas­try disc on top of the Chris­tine Austin rec­om­mends: Full of rich, sweet, flo­ral and tof­fee notes, backed by clean cit­rusy fresh­ness, Tor­res Flo­ralis Mosca­tel Oro, Spain, Waitrose, £7.19 for 50cl un­til Jan­uary 2 is per­fect with this dish. Al­ter­na­tively try the lus­cious hon­eyed fruit of Seifried Es­tate Sweet Agnes Ries­ling, Nel­son, New Zealand, Hal­i­fax Wine Co. £13.75 for 37.5cl. pineap­ple. Cook at 175C ap­prox­i­mately for 25 min­utes or un­til the pas­try is cooked through and is golden and glazed.

For the ice cream, whisk the egg yolk and sugar to­gether. Boil milk and gel­lam gum then add to the eggs and sugar Add rum to taste, ap­prox­i­mately 75 ml, and then freeze if pos­si­ble in a pa­co­jet con­tainer. Once frozen, churn in your pa­co­jet.

For the gar­nish, roast a lit­tle des­ic­cated co­conut in a tray un­til golden brown. Slice the baby pineap­ple and co­conut on a slicer, place on a tray and sprin­kle with ic­ing sugar and place in the oven at 80C for ap­prox­i­mately 1 hour.

Sep­a­rate the milk solids from the co­conut milk and blitz in a food pro­ces­sor un­til smooth. Soak the raisins in a lit­tle stock syrup in­fused with cin­na­mon, star anise and cloves. Bring to the boil, flavour with rum and leave to in­fuse for 3 hours, chill and store in the liquor.

Turn out the tartins and serve each with a scoop of ice-cream and gar­nish with the slices of pineap­ple and co­conut and raisins.

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