Tiny Tartes Tatin
A classic that never goes out of favour. Crispy pastry, tender caramelised apples, vanilla bean ice-cream and caramel sauce.
Serves: 8
INGREDIENTS
4 apples, I use Royal Gala or Braeburn
40 grams butter
3 tablespoons caster sugar
1 tablespoon lemon juice
2 pre-rolled sheets butter puff pastry (25cm x 25cm)
To serve
vanilla bean ice-cream
purchased dulce de leche or caramel sauce
I keep it simple and just lay the pastry circles on top of the apples and bake them all on one tray – delicious.
METHOD
Line a lipped baking tray with baking paper.
Preheat the oven to 180°C fan bake.
Peel the apples and cut in half through the equator (not the stem).
Melt the butter, caster sugar and lemon juice in a large sauté pan and when bubbling add the apples cut side down. Cover and cook for 7 minutes.
Turnover and spoon over the pan juices. Cover again and continue to cook until the apples are tender when pierced with a skewer but not falling apart. Cool.
Stamp out circles of pastry about 2cm larger that the apples. Unless the apples are very big, I find 10cm is usually sufficient.
Place the apples cut side down on the tray and cover each one with a pastry circle, gently forming it around the apples.
Bake for 10-15 minutes until the pastry is golden and crisp.
Carefully flip the tarts over and place on plates. Top with ice-cream and pour over the caramel sauce. Eat immediately. Makes 8.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.