Pink Lady Tart Tatin
Finding a new way to create this old classic dessert is always exiting.
In the last pastry network meeting I attended, I was inspired by talking to some of London’s great pastry chefs. There I discovered some new techniques to make this classic and very delicious dessert.
Using Flexipan molds made the job so easy and if you own one then try this out.
I put it on the a la carte menu this week in the restaurant, served with apple puree, apple powder and crème fraîche calvados.
You can use any apples but I use Pink Lady’s for two reasons; flavour, and most importantly, their great ability to keep their structure while cooking.
Pink Lady Tart Tatin
4 Pink Lady apples
200g sugar
20g glucose
90g butter diced and cold
Puff pastry
Method:
Make the caramel first by placing the glucose in to a heavy sauce pan then add the sugar and let it melt gently.
Increase the heat lightly and stir until amber in colour. Add the butter and, using an electric hand blender, mix until all emulsified.
Pour a 5mm layer of caramel quickly on to your flexipan molds and let it harden.
Peel the apples (saving the peel for the apple powder) and cut into quarters, then arrange tightly in the molds.
Cut a piece of puff pastry and place it on top of the apples, tacking the sides.
Cook in a medium hot oven, about 170 degrees c for 30-40 minutes, or until the puff pastry goes golden brown.
Once ready place another baking sheet on top of the tatins and carefully flip the trays over. The tatins should come out perfectly.
Crème Fraîche Calvados
750g crème fraîche
100ml calvados
Vanilla pod
Method:
Mix all the ingredients in a large bowl and hang it using a cheesecloth over a medium size container.
Let it hang for 2 days before use.
Apple Powder
Method:
Keep the apple skin and dry them out in a dehydrator for 24 hours.
Then blitz them (using a Thermomix or a similar machine) to a powder consistency.
Enjoy!
Picture by Ori