Chelsea

celebrating 130 years 1884-2014

Kiriana’s Apple Tarte Tatin

By Chelsea Sugar
Kiriana’s Apple Tarte Tatin
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 35 mins
  • Serves
    10
Ingredients

    Rough Puff Pastry:
    2 ¼ cups plain flour
    225g frozen butter
    Pinch of salt
    Water

    Apples:
    6 Granny Smith Apples
    250g Chelsea Caster Sugar
    200ml water
    50g butter
    1 egg, beaten

    Crème Anglaise:
    500ml milk
    ½ lemon zest
    1 vanilla pod, split
    8 egg yolks
    150g Chelsea Caster Sugar
    100ml thick crème fraîche

Method

    Pastry: Grate the butter into the sifted flour, add salt and mix with knife. Add just enough water to form a dough. Roll out into rectangle, fold into thirds, turn 90 degrees and repeat 3-4 times. Wrap in plastic wrap and refrigerate for 20-30mins.

    Apples: Pre-heat oven to 200°C. Grease a 20cm cake tin or frying pan.
    Peel apples, cut in half and remove cores. Place sugar and water in pan on a low-medium heat and stir until sugar has dissolved. Increase heat and boil until it caramelises around the edges (do not stir).
    Once syrup is a golden caramel colour add butter, swirl to distribute and remove from heat.
    Pour syrup into cake tin or small frying pan and arrange apples in the syrup. Cook on stovetop for 10 minutes to slightly caramelise apples.
    Roll out pastry to around 2 cm thick and cut slightly larger than the cake tin. Place the pastry over the apples tucking the pastry down the sides of the apples then brush with beaten egg.
    Bake for 25 mins until pastry is golden brown. Leave to cool for 10 mins before turning upside down onto a serving plate. Serve with Crème Anglaise.

    Crème Anglaise: Simmer the milk, lemon zest and vanilla pod for 10 mins. Whisk the yolks and sugar (do not over beat) and then add the hot milk mixture slowly (so as not to cook the yolks).
    Cook over a low heat stirring constantly until it thickens and coats the back of spoon. Place the crème fraîche into a bowl, strain the custard into the bowl and mix. Lay plastic wrap over the surface to stop a skin forming and cool.

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