Apple Tarte Tatin
1st April 2020
Apple Tarte Tatin
If you haven't got an ice cream machine, shop brought ice cream will be just as delicious!
8 Cox's apples
150g brown caster sugar
100g unsalted butter
250ml Grand Marnier
100ml apple juice
300g puff pastry
Flour for dusting
FOR THE HONEYCOMB
200g golden caster sugar
20g bicarbonate of soda
FOR THE HONEYCOMB ICE CREAM
100g crushed honeycomb
350ml double cream
350ml whole milk
100g caster sugar
4 large egg yolks
3 vanilla pods
Dust the work surface with a little flour and roll the puff pastry to 5mm thick and approximately 24cm round, or the size of your chosen baking dish.
APPLE TARTE TATIN
Peel the apples, remove the cores and cut into four equal pieces - you should have 32 equal quarters. Cook the sugar and butter in a thick saucepan until golden brown, mixing all the time. Add the Grand Marnier and apple juice then add the apples and cook until just soft but firm. Drain the liquid and set the apples aside to cool. Reduce the cooking liquid by half and leave to cool.
Pour a little of the liquid into the baking dish and arrange the apples in a nice flower shape on the bottom of the dish. Add a little more of the cooking liquid then cover with the puff pastry. Seal the edges and make a few pricks in the pastry to allow steam to escape. Bake in a preheated oven at 180°C for about 25-30 minutes, until golden brown. Leave to cool and then turn upside down and cut into eight triangles.
Line a big tray with baking parchment and lightly grease with oil. Place the sugar and honey in a large saucepan with four tablespoons of water. Put over a very low heat and stir until the sugar dissolves. Add sugar thermometer and bring to boil over a high heat. Let it bubble until it reaches 149°C.
Remove from the heat and whisk in the bicarbonate of soda quickly. Pour into the try immediately and leave cool and set completely.
HONEYCOMB ICE CREAM
Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, which the sugar, egg yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
Pour the mixture back into the saucepan and cook over a low heat, stirring all the time until the custard has thickened enough to just coat the back of a wooden spoon. Leave to cool.
Churn the cooled custard in an ice-cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid.
Slice apples very thinly, dust with icing sugar and dry in the oven for 50 - 75 minutes at 100°C or until crisp.
Warm each triangular portion of the Tarte Tatin in the oven for four minutes. Top with a scoop of the honeycomb ice-cream, a drizzle of the reserved caramel and apple crisps.