How to make a Tart Tatin with Adam Byatt

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This is a great winter dessert that is sophisticated in its simplicity. Here, the star anise and vanilla accentuate the caramelised apples to create a dessert that's fun, elegant, romantic, and above all—delicious.
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Makes: 1 Tart Tatin


Puff Pastry
110g Softened Salted Butter
130g Caster Sugar
1 Star Anise
1 Vanilla pod, split
3 x Pink Lady apples

– Roll the puff pastry out on a lightly floured surface to the thickness of a pound coin. Rest in the fridge for 40 minutes.
– Slice the butter and place on the bottom of the heavy based pans and add the sugar with one whole Star Anise and a neat piece of dried Vanilla Pod.
– Peel and halve the apples, scoop out the pips with a Parisienne scoop and carefully turn the edges of the apple with a knife to make it neat and round. Place curved side down in the sugar and butter.
– Cut a disc of Puff Pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the apples, tuck the pastry in gently around the apples and allow this to rest in the fridge.
– After 20 minutes of resting place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry, Do not leave the Tart Tatin unattended on the stove and turn continuously to achieve even cooking.
– When you are happy with the colour of the caramel allow the Tart to cool for 10 minutes, before placing in the oven at 170 degrees for around 25 minutes, checking after 10 minutes. Bake until the pastry is cooked, the apples are soft and the caramel has reached the correct shade.

Best served with prune and Armagnac ice cream.


4650 | Chefs | Cooking


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