Apple and Rosemary Tarte Tatin
Photography by Manja Wachsmuth.
Serves: 6–8
INGREDIENTS
100 grams butter
½ cup brown sugar
juice of ½ lemon
4 cooking apples
1 teaspoon finely chopped rosemary
Pastry
200 grams plain flour
175 grams unsalted butter
100 grams sour cream
METHOD
Place the butter, sugar and lemon juice in a 26 cm heavy-based ovenproof frying pan. Cast iron is ideal. Bring to the boil and gently simmer for 4-6 minutes or until caramelized. Remove from the heat and set aside to cool a little.
Peel, quarter and core the apples. Make 5-6 slices through each quarter, leaving them intact at one end. Toss the apple through the rosemary.
Pastry: Preheat the oven to 180°C. Place the flour, butter and sour cream in a food processor and pulse until just combined. Transfer to a lightly floured surface and roll out to a 28 cm diameter circle. Place the apples in the caramel with the rounded sides down then gently place the pastry over the pan. Trim it, using the edge of the pan as a guide. Tuck the pastry in and around the edges using the back of a spoon or a palette knife.
Bake 25-35 minutes or until the pastry is puffed and golden. Rest for 10-15 minutes before inverting onto a serving plate. Serve warm, in slices, with cream or ice cream.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!