TOH U TOH U TAO K AI
TOHU TOHU TAO K A I
Apple tarte tatin S ERV ES : FOU R TO F I VE P REPARAT ION TI M E: 10 MI NUTES COOKING T IME: A ROUND 20 MI NUTES
Ingredients puff pastry, rolled flat (you can use store-bought pastry or make your own) 1.5 kg apples 3 tbsp water half a cup of sugar
200 mls cream 2 vanilla pods de-seeded (set aside) 3 tsp icing sugar French vanilla ice cream, for serving
3 tbsp unsalted butter Method Using a 23 cm flat-sided cake pan as a template, cut
This will take around 5–7 minutes. Add the
a circle out of the puff pastry. Poke holes all over the
butter, stirring constantly until the colour is a
pastry with a fork to provide ventilation. Set aside.
creamy light brown.
Peel and quarter the apples. Remove the cores. Preheat oven to 190°C. In a large saucepan over medium heat,
Add the apples, stirring until they are coated in a thick layer of caramel. Cook for about 15–20 minutes, moving the apples around constantly
heat the water and sugar, cooking it until light
so that they bathe in the caramel. Remove from
amber in colour, and stirring to melt any lumps.
the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, and check it does not taste bitter. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour any remaining caramel over the top. Lay the circle of pastry on top. Tuck the pastry down the sides of the dish. Bake for 45–50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate. Add vanilla and sugar to the cream and beat until thick. Slice and serve with vanilla ice cream. Garnish with the vanilla pods. Bon appétit. Blair’s tip: Set aside your vanilla pods and put them in your sugar bowl to make an infusion of vanilla sugar.
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