Make a reservation
BOOK
NIGHTS  
ADULT   
CHILDREN
BOOK
< BACK

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

Ingredients


• 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

Method


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

Ingredients


• 50/2oz butter
• 50g/2oz soft brown sugar
• 50g/2oz golden syrup
• vanilla pod, split
• 50 ml Aspell Cyder
• 75ml/2½fl oz double cream

Method


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


Honeycomb

Ingredients


• Butter, for greasing
• 200g caster sugar
• 5 tbsp golden syrup
• 2 tsp bicarbonate of soda

Method


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.



EVENTS

Steak Night Event - every Friday night!

06/04/2018
Join us as at The Crown for beautiful steaks, sides..
Read more

The Sunset Vinyl Sessions

01/07/2018
to 02/09/2018
BBQ & drinks on the terrace

6pm-9pm Sundays
1st July,..
Read more

In My Disguise Live Band at the Crown

21/07/2018
8:30pm
Read more

Joy Spring Jazz Band Night July 2018

26/07/2018
Join us and Joy Spring for jazz all night on..
Read more

The Sunset Vinyl Sessions

05/08/2018
BBQ & drinks on the terrace

6pm-9pm Sundays
1st July,..
Read more

Barry Kingston Jazz Jam August 18

09/08/2018
Join us on 9 August 2018 for our next Jazz..
Read more

DJ Night

11/08/2018
9pm
FREE entry
Read more

DJ night

18/08/2018
9pm
FREE entry
Read more

Summerfest & silent disco

26/08/2018
We will be hosting la silent disco on Sunday 26th..
Read more

AdHoc Jazz Band Night August 2018

30/08/2018
Join us and the AdHoc Jazz Combo for jazz all..
Read more

The Sunset Vinyl Sessions

02/09/2018
BBQ & drinks on the terrace

6pm-9pm Sundays
1st July,..
Read more

DJ night

08/09/2018
9pm
FREE entry
Read more

Barry Kingston Jazz Jam Sept 18

13/09/2018
Join us on 13 September 2018 for our next Jazz..
Read more

Jazz Band Night with Phoenix Jazz Sept 2018

27/09/2018
Join us and Phoenix Jazz for all night jazz!
Read more

DJ night

05/10/2018
9pm
FREE entry
Read more

Barry Kingston Jazz Jam October 18

11/10/2018
Join us on 11 October 2018 for our next Jazz..
Read more

Joy Spring Jazz Band Night October 2018

25/10/2018
Join us and Joy Spring for jazz all night! The..
Read more

Halloween Party Night

27/10/2018
Our Fancy Dress Halloween Party is on Saturday 27th October..
Read more

Barry Kingston Jazz Jam November 2018

08/11/2018
Join us on 8 November 2018 for our next Jazz..
Read more

Joy Spring Jazz Band Night November 2018

29/11/2018
Join us and Joy Spring Jazz for jazz all night..
Read more
Gift Vouchers!
The perfect gift! Treat loved ones, friends or family to a voucher which can be redeemed in our restaurant, bar, rooms or a combination.

Read more