- Apple tarte tatin
- 50g unsalted butter
- 50g castor sugar
- 5 pink lady apples
- 1 disc of puff pastry
APPLE TARTE TATIN, BARKHAM BLUE CHEESE, CORNISH CIDER by Paul Ainsworth
APPLE TARTE TATIN, BARKHAM BLUE CHEESE, CORNISH CIDER by Paul Ainsworth
Apple Tarte Tatin, Barkham blue cheese and Cornish cider by Paul Ainsworth for Grande Cuisine
Ingredients
Method
To make the tart place the slightly soft butter into a copper base pan and spread out across the base, now place the sugar on top of the butter and set aside
Peel the apples and slice both sides off leaving the center core, now trim the edges of the apple halves Place the apples into the pan 1 by 1 fanning them around leaving 1 halve for the center
Place the puff pastry on top of the apples folding down the sides between the apples
To cook the tart place the pan on the stove to get the caramel going but don’t take it too far! Just so its bubbling and golden. Place into the oven at 170c for 1 hour then leave to cool slightly.
TO SERVE
Turn out the tart onto a rack and rearrange the tart until it is looking beautiful!
Finish with and excess caramel from the pan some picked thyme leaf’s and a pinch of sea salt then serve a good slice onto the plate
Accompany the tart with a good wedge of Barkham blue cheese and a little glass of chilled Cornish cider.
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