A sweet treat to bake and eat
Don’t worry, sweet tooths. We know that a lot of our recipes have been savoury lately, but we haven’t forgotten about you.
This week’s make-it-at-home treat comes from renowned caterer and regular micenet contributor Tom Rutherford.
The ‘Tarte Tatin’ involves apples, rose petals and vanilla ice cream, and sounds so good that it made our digital editor’s mouth water as she typed this.
Tom Rutherford’s Tarte Tatin recipe
10 Medium sized granny smith apples peeled and quartered
200g Unsalted Butter
200g Castor Sugar
Two sheets of pre-made puff pastry
Rose petals and a dusting of icing sugar
Vanilla ice cream
- Spread the butter and then the sugar onto a 30cm Teflon frying pan.
- Using a small knife trim the core out of the apple quarters and place then on their sides into the pan creating a fan effect around the circumference.
- Place the pan on a high heat on a gas hob and caramelise to a golden brown. You may need to turn the pan occasionally to achieve and even colour.
- Place the two sheets of puff pastry on top of each other, dust with a little flour and roll out evenly until they are the slightly larger than the 30cm Teflon pan.
- Trim the pastry into a round shape and place on top of the caramelised apples and tuck in the sides.
- Place in a pre-heated oven at 200 degrees until the pastry has turned golden brown.
- Remove from the oven and allow to rest for two minutes.
- Place a tray on top of the pan and quickly flip, allow the tart to release from the pan and remove.
- Cut into eight even-sized pieces and serve with a good scoop of vanilla ice cream.
- Garnish with a sprinkling of rose petals and dusting of icing sugar.