Apple Tatin
Chef Peter Clifford
by Peter Clifford
photographs taken by Zoe McGovern
Ingredients
FINANCIERS
Apples 6
Ingredients
Sugar 100g
Butter 175g
Butter 1 tbsp
Egg whites 150g
Sugar 80g
Icing sugar 200g
Puff pastry ready to roll
Method n Peel and core the apples. Cut them into the same size wedges. Make a caramel with 100g sugar and the butter in a frying pan. n When the sugar starts to caramelise add the apples and cook until soft. Take from the heat and cool. Put the remaining sugar in a pot and add enough water to make a thick paste. n Put this mixture on the heat and caramelise. Beforehand prepare the tart tin by lining the bottom with parchment paper. n Pour the caramel in the lined tin; arrange
Ground almonds 135g
SPICED ICE CREAM
Ingredients Milk 500ml Egg yolks 6 or 120g yolks Caster sugar 125 Star anise 1 handfull Cardamon pods 10 crushed Ground cinnamon 1 tsp Ground cloves 1 tsp Ground ginger 1 tsp
Method
cooled caramel. Prick the ready rolled puff
n In a pot place the milk and all the spices.
shrinking. n Cover the apples with the pastry. Place in a preheated oven (180째C) and cook for about 15 minutes or until pastry is cooked and golden brown all over. n Turn the tart upside down and remove paper to serve.
Method n Melt the butter in a pot, until nut brown. n Mix this with the rest of the ingredients in a mixing bowl. Refrigerate for at least 30 minutes. n Cook at 180째C for 12 minutes.
Ground nutmeg 1 tsp
the apples in a fan shape on top of the pastry with a fork to prevent the pastry from
Flour 55g
RED WINE SYURP
Ingredients Merlot wine 300ml Sugar 150g
n Heat this mixture up and infuse for at least
Method
30 minutes. Whisk the sugar and the yolks
n Put ingredients in a pot and reduce until
together until pale.
slightly thick on a low heat.
n Pour the infused milk over the eggs, mix
n To assemble this dish, place tatin on a
together and put it back on the heat. With a
round plate, with a 'quenelle' of spiced
rubber spatula, on a low heat, keep stirring
ice-cream. Soak the financiers in the syrup
until it thickens. Strain the mixture.
for 1 minute and place neatly on the plate.
n Put it in an ice-cream machine and follow
You can add a few crystalized edible flowers
the equipment instructions.
for another touch if you wish. TAKE STOCK MAGAZINE 35