• p93


    Tarte Tatin

    100g of unsalted butter

    100g of caster sugar

    3 cassia sticks

    6 apples, peeled and cut into 3

    350g of puff pastry


    150g of caster sugar

    250ml of apple juice

    75g of butter

    75ml of double cream

    Ice cream

    250ml of milk

    75ml of double cream

    15g of cassia, crushed

    2 egg yolks

    65g of caster sugar


    To make the ice cream, warm the cream and milk in a saucepan, then add the cassia and leave to infuse for 2 hours prior to using

    Bring the milk, cream and cassia to scalding point, whisk the egg yolks and sugar until pale and thick and then pour on the milk whilst whisking

    Return to the pan and stir on a low heat until the mix has thickened

    Strain into a bowl set over ice and stir to cool quickly. Taste the mix and if necessary return the infused cassia bark to the bowl to infuse further

    Once completely, chilled churn in an ice cream machine. Transfer to a container and freeze

    To make the sauce, make a caramel with the sugar by melting it in a pan and then heating it until it turns a dark golden colour, being careful not to burn the sugar

    Carefully add the apple juice to the pan watching out for the caramel spitting

    Bring to the boil and once the caramel has all re-melted, add the butter and cream. Keep the sauce on a high heat whisking constantly. Remove once the sauce has thickened slightly

    To make the Tatin, line the bottom of a flared, heavy based sauté pan with the 100g of butter

    Top with the 100g of caster sugar as well as the cassia

    Arrange the apples on top of the sugar. Place the pan on a low heat and cook until the sugar and butter have turned into a rich golden caramel, cool completely

    Heat the oven to 200°C/Gas mark 6

    Roll out the puff pastry to 4mm thick and cut out a circle slightly bigger than the pan. Carefully place over the apples and tuck in the pastry all-round the edges

    Bake until the pastry has started to colour, then turn the oven down to 190˚C/Gas mark 5 to finish cooking

    The Tatin should take between 25-35 minutes. Remove from the oven and allow to cool slightly

    To plate, turn out the Tatin and then serve with the sauce and ice cream separately