Recipe: Apple tarte tatin with vanilla ice cream and caramel sauce

Apple tarte tatin with vanilla ice cream and caramel sauce

Tatin

1 Seven-inch diameter puff pastry

3-4 Pink Lady apples

50g sugar

50g butter

- In a 4 ½ inch diameter copper or cast iron pot, line the bottom with the butter and sugar

- Peel and core the apples

- Cut each apple into three equal segments

- Use a pairing knife and round each apple segment by removing any flat areas on the cut side

- In a circular pattern, line the apples in the pot

- Place the puff pastry round on top of the apples, taking care that any excess is tucked in between the side walls of the pot and apples

- Place pot on a stovetop with medium-high heat to lightly caramelise the sugar and butter

- Bake at 180 Celsius for approximately 20 minutes, rotate and reduce to 170 Celsius for approximately 30 minutes or until puff pastry is golden brown

Vanilla Anglaise/Ice Cream

750g milk

500g heavy cream

300g yolks

250g caster sugar

1 vanilla pod

- Bring the milk, heavy cream and vanilla to a boil

- Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back of a spoon (approx 75 Celsius)

- Remove from heat and place over an ice bath and cool

- Anglaise is ready to be used viscous, or can be spun in an ice cream machine

Caramel Sauce

180g glucose

240g sugar

60g butter

300ml cream

- In a pot, bring to boil the glucose and sugar and continue to boil until a medium-amber colour is achieved.

- Add the butter to arrest the cooking process, followed with the heavy cream. Bring the mixture back to a rolling boil and remove from heat and allow to cool.