Apple Tarte Tatin, with Aspall Cyder Butterscotch Sauce & Honeycomb
This is one of head chef's favourites, and when you taste it you'll see why! Here's our scrummy recipe...
Apple Tarte Tatin
• 8 large Cox apples, Breaburn or Orange Pippin
• 2 tbsp apple juice or water
• 130g/4oz caster sugar
• 100g unsalted butter
• 200g puff pastry, all butter, ready rolled, defrosted
• Flour for dusting
Pre-heat the oven to 190°C/375°F.
On a floured surface roll out the puff pastry to 2mm thick; prick it all over with a fork. Transfer to a tray and refrigerate for 20-30 minutes to firm it up and prevent retraction while cooking.
With a template cut a circle of 20cm/8in diameter and refrigerate on a lightly floured tray.
Peel the apples and cut in half. , scoop out the cores.
Pour 20g/¾ oz water in a thick-bottomed saucepan (14-16cm/5-6in) and spoon 100 g sugar evenly, letting the water absorb the sugar. On a medium heat, cook the sugar water to a syrup then to a golden brown caramel for 6 minutes (do not stir).
Immediately add 80g of the cold diced butter, swirl the pan (be careful, there will be strong boiling).
Pour into a round baking tin (18.5cm x 4-5cm/7 x 2in) deep and let the caramel firm up.
Arrange 12 halves of apple upright around the edge of the mould to complete a full circle. Sit half an apple, flat side up, in the centre and top with another half apple.
Cut the remaining apples into quarters and wedge them in the empty spaces as tightly as possible. You need to pack in as many apple pieces as you can into the mould as this will give the perfect density to the tarte
Melt the remaining 20g/¾oz of butter and brush over the apples. Sprinkle the remaining 30g/1oz of caster sugar over the top.
Bake in the pre-heated oven for 35 minutes.
Lift the tarte on to the work surface, place the puff pastry circle on top of the apples and tuck the edge of the pastry inside the mould. Cook for a further 30 minutes. Cool for 1 hour until barely warm.
Slide the blade of a sharp knife full circle against the mould to release the tarte tatin. Place a large dinner plate over the tarte and turn out, cut into slices and serve with ,butter scotch sauce, honeycomb and some clotted cream or vanilla ice cream
Aspell Cyder Butterscoth
• 50/2oz butter
• 50g/2oz soft brown sugar
• 50g/2oz golden syrup
• vanilla pod, split
• 50 ml Aspell Cyder
• 75ml/2½fl oz double cream
Place the butter, brown sugar, golden syrup, vanilla pod and cyder in a small saucepan.
Bring to a gentle simmer.
Remove from the heat
Stir in the double cream and bring to boil until sauce consistency
Remove the vanilla pod before serving
• Butter, for greasing
• 200g caster sugar
• 5 tbsp golden syrup
• 2 tsp bicarbonate of soda
Grease a 20cm square tin with the butter.
Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel, then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming.
Scrape into the tin immediately but be careful as the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr - 1 hr 30mins, the honeycomb will be hard and ready to crumble or snap into chunks.