The view over the lake at Waterhead can only be described as Autumnal glory at the moment! Definitely the season to fill the senses with sugar and spice and all things nice.
Nick, our Head Chef, has been creating the perfect pud for Apple Day 2015 on 21st October and he’s agreed to give us a sneak peek at the recipe.
Nick Martin said:
This is one of my favourite desserts, it can be eaten any time of the year,
It will fill the room with those sweet aromas of caramel and apples.
I’ve served it with ice cream but it can also be accompanied with a good custard, clotted cream or is delicious simply on its own. As an alternative, I have even used pears and fresh quince and greengages in this recipe.
Our Delicious Apple Tart Tatin Recipe
For the tart:
- 8 oz puff pastry (as a frozen sheet if you can get it)
- 6 x sweet eating apples
- 4 oz caster sugar
- 1 vanilla pod (split and seeds scraped out)
For the tuille:
- 25 g caster sugar (softened)
- 25 g egg whites
- 20 g butter
- 18 g plain flour
Beat together the ingredients for the tuille to create a smooth thick paste and store in the fridge.
Evenly spread the tullie paste onto a baking sheet in long strips 3 mm thick. Using a long knife trim the edges to create long triangles.
Then bake at 160 degrees C for 5 to 7 minutes until evenly browned.
Remove from the oven and leave to cool.
Next, roll out the puff pastry to 5 mm thick and prick liberally with a fork. Using a large ring, cut out 12 cm wide circles and keep in the fridge until needed.
Peel and core the apples, cut into 8 wedges, leave them on a cloth to soak up any liquid.
Put the sugar into a thick bottomed pan over a medium heat with the vanilla and 1 tablespoon of cold water. Cook gently until it turns into an amber coloured caramel. When it starts to go dark add the apples, take it off the heat and carefully stir over the caramel. It will spit and complain a bit, so be careful!
Leave the apples to cool in the caramel which will turn to a liquid.
When it is cool, drain off the apple mixture.
Using 10 cm tart tins, or small round flat pans neatly arrange the apples in the bottom of the tins and spoon over 1 tablespoon of the caramel. (If you don’t have access to small tins or pans simply use 1 larger oven proof pan instead, the result with be exactly the same.)
Sit the puff pastry on top, tuck in the edges and leave in the fridge for 1 hour to set.
Place the tins onto a baking tray and into a pre heated oven at 180 degrees C for 15 minutes. Remove from the oven and leave to sit for 3 minutes before turning out onto a serving plate.
Garnish with a crisp tuille, a scoop of vanilla ice cream and a drizzle of the caramel syrup.
As an alternative to ice cream, it can also be served with a good custard, clotted cream or simply by itself.
Celebrating British Apple Day at Waterhead Bar & Grill
Nick and the team at Waterhead will be featuring Apple Tart Tatin on specials menu all week, 19th – 25th October 2015.