Willington farm Cox Apple Tart Tatin, Walk Mill handmade pastry & Ampleforth brandy cream

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 25th July 2013
North West Young Chef of the Year

Willington farm Cox Apple Tart Tatin, Walk Mill handmade pastry & Ampleforth brandy cream

Dessert cooked by Samuel Mairs from Grill on the Square during Cheshire Heat of the North West Young Chef Competition 2013


  • Mill Walk Plain Flour 200g
  • Unsalted Butter 200g
  • Ice Cold Water
  • Cox Apples 6
  • Caster Sugar 150g
  • Ampleforth amber 15ml (1tbps)
  • Apple Brandy
  • Creme Fraiche 100g


Make puff pastry- sieve the flour, rub in the ice cold butter and bring together with the ice cold water.
Ensure the butter is fleckled through the dough.
Lightly roll the dough into a rectangle and make the first fold and turn. Place in the fridge for 10mins to rest and repeat the process 2 more times.
Quarter the Apples and core them and let out dry. Caramelise the sugar into a non stick pan until a lovely dark caramel, place the apples in the pan and caramelise. Remove apples from pan carefully and reserve caramel put in a prentation pan presentation side down. Roll the pastry out and cut out with a plate or a pan. Place over the apples and tuck in all the sides once done pour caramel around the sides.
Place into the oven for 15 – 16 mins.
Meanwhile whip the crème fraiche and add the apple brandy liquor
When ready turn out tatins and serve with the crème fraiche.
Apple brandy cream -crème fraiche, icing sugar dissolve gelatine leaf into the apple brandy mix together

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