- For the butterscotch sauce
- 250g light soft brown sugar
- 65g salted butter, softened
- 1 vanilla pod, split lengthways, and seeds
- scraped out
- For the tarte tatin
- 250g puff pastry, defrosted if frozen
- plain flour, for dusting
- 4 medium British eating apples,
- peeled, halved and cored
- 2 vanilla pods, split lengthways
- caster sugar, for sprinkling
- To serve
- icing sugar, for dusting
- 1 teaspoon ground cinnamon
- bout 200ml creme fraiche
Tarte Tatin and Cinnamon Creme Fraiche
Glynn Purnell
8th December 2016
Tarte Tatin and Cinnamon Creme Fraiche
Another classic that’s never going to
go away, which is great news, as I like it. Not a little, but a lot. It’s not
going to make you dance on the table, but it’s rich and sweet and warm, and
will give you a warm and happy feeling.
Serves 4
Rib Ticklers & Choux-ins by Glynn Purnell, published by Kyle Books,
priced £19.99.
Photography by Laura Edwards
Ingredients
Method
Preheat the oven to 180°C/gas mark 4.
For the butterscotch sauce: Heat the sugar in a heavy-based pan over a medium heat until
it starts to melt, then stir gently with a heat proofs patula to evenly
caramelisethe sugar.Once you have a golden brown caramel, carefully whisk in
50mlcold water over a low heat until the caramel has fully dissolved. Pass
through a sieve into a bowl and leave to cool for 2–3 minutes. Slowly whisk in
the butter and vanilla seeds, then set aside.
For the Tarte Tatin: Roll the pastry out on a lightly floured work surface to a 35cm disc
about the thickness of a pound coin. Warm the butterscotch sauce in a 30cm
ovenproof frying pan, then arrange the apples, cut side facing upwards, and
vanilla pods around the pan. Place the puff pastry disc on top and tuck in the
edge of the pastry all round. Sprinkle the pastry with caster sugar. Bake for
25–30 minutes until golden brown and crisp. Remove the pan from the oven and leave
to rest for 5 minutes.
To serve: Carefully
flip the tarte tatin so the pastry is on the bottom, and lightly dust with
icing sugar. Whisk the cinnamon into the crème fraiche and serve with the tarte
tatin.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
