Maggie Beer’s Tarte Tatin

Maggie Beer's incredible Tarte Tatin is an apple themed classic pastry dessert.

Recipe by: Maggie Beer

Ingredients

Rough Puff Pastry:

Ice Cream:

Tarte Tatin:

Custard:

Garnish:

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Method

  1. Preheat oven to 220C. Turn on ice cream machine to chill.
  2. For the Rough Puff Pastry, place toasted almonds into the food processor and blitz to a coarse meal. Add the flour, salt and butter and pulse, until the dough just comes together, leaving large streaks of butter. Add the iced water and pulse until just combined, Taking care to maintain large streaks of butter.
  3. Remove the dough from the food processor and transfer to a lightly floured, cool work surface. Working quickly, gently press the dough with fingertips so that it comes together then shape into a rectangle. Place into a zip lock bag and into the fridge to rest for 10 minutes.
  4. Once rested, unwrap the dough and turn out onto a lightly floured work surface. Dust the rolling pin with flour as needed and roll the dough out into a rectangle that is about 20cm x 40cm. Take care to keep the edges straight and even.
  5. Fold the short ends into each other to meet in the middle. Then fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.
  6. Lightly dust the dough and roll out again to approximately 20cm x 40cm. Repeat step 5 folding process, ensuring the dough is turned a further 90 degrees to the left once again. Use your thumb to press an obvious indent into the top right hand corner of the dough.
  7. Place the dough rectangle back into the zip lock bag, and into the fridge to rest for 10 minutes.
  8. Once rested, remove dough from the fridge and place onto the bench with the thumb print in the top right hand corner once again. Lightly dust the dough and roll out again to approximately 20cm x 40cm. Fold the dough as before, then roll out and fold again, ensuring the dough is turned a further 90 degrees to the left after each book fold. Then place the dough into a zip lock bag and into the fridge to rest for 10 minutes.
  9. Once rested, remove from the fridge and roll the pastry out to 5mm thickness. Use a 22cm round cutter to cut out a pastry disc. Place the pastry round between 2 sheets of baking paper and onto a baking tray. Set aside in the fridge to keep cool until needed.
  10. Meanwhile, for the Ice Cream, combine milk, cream, glucose, vanilla bean and seeds in a medium saucepan over low heat and bring to just under boiling point. Remove from the heat and discard vanilla pod.
  11. Whisk sugar and egg yolks in a medium bowl until pale. While whisking continuously, slowly pour in the hot cream mixture until combined. Pour mixture back into the saucepan and cook over low heat, stirring, until the mixture reaches 82C and thickens slightly.
  12. Remove from the heat and strain through a fine sieve into a clean bowl. Set over an ice bath and allow to cool completely. Transfer to the ice cream machine and churn until set, about 30 minutes. Once set, place in the freezer until needed.
  13. For the Tarte Tatin, peel and core the apples. Cut apples in half, lengthways, and place into a large bowl with 100g of the verjuice, toss to coat the apples and set aside.
  14. Combine the sugar and water in a 26cm ovenproof frypan over a high heat. Cook until the sugar has dissolved and is deep golden in colour, brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallising. Once deep golden, remove from the heat and stir in the verjuice to achieve a golden liquid.
  15. Place the apple halves, peeled side down, into the pan. Cover with a cartouche, place over high heat, and cook for 5 minutes, shaking the pan to stop the apples from sticking.
  16. Remove the cartouche and turn the apples over in the pan. Add the butter in small knobs, cover with the cartouche again and cook for a further 5 minutes over high heat, shaking the pan regularly to prevent the apples from sticking. Remove the cartouche, add the rosemary tips and remove pan from the heat.
  17. Grease a 21cm frypan with the extra butter. Arrange 14 of the apples, peeled side down, snuggly around the edge of the pan in a fan shape so that each half is overlapping the next. Place the remaining 2 apple halves, peeled side down, in the centre to complete the apple layer. Pour any caramel remaining in the pan over the apples, then place the filled frypan into the blast chiller to cool.
  18. Meanwhile, remove the pastry from the fridge and roll out a little to achieve a 23cm disc. Use a fork to prick a few holes over the pastry disc.
  19. Remove cooled pan of apples from the blast chiller. Carefully place the pastry disc on top of the apples and tuck pastry around the edges to encase the apples. Brush with egg wash and place into the oven preheated to 220C for 5 minutes. Then turn oven temperature down to 200C and continue to bake until pastry is golden and cooked through, about 20 minutes.
  20. Meanwhile, for the Custard, place the cream and verjuice into a medium sized saucepan over medium heat and bring to just under boiling point.
  21. Whisk the sugar, egg yolks and egg in a bowl until pale and creamy. Remove the hot cream from the heat and slowly whisk into the eggs and sugar until fully combined. Pour the mix back into the saucepan over medium low heat, stirring until the mixture reaches 82C and is thickened.
  22. Remove the mixture from the heat and pass through a fine sieve into a clean bowl. Place the bowl into an ice bath and cool to 37C. Once cool, whisk in the crème fraiche until combined. Transfer to the serving jug and set aside until needed.
  23. Remove the Tarte Tatin from the oven. Place the serving plate, face side down, onto the copper pan. In one swift motion, invert the pan and turn the Tarte Tatin onto the serving plate. Sprinkle some tips of fresh rosemary on top of the apples.
  24. To serve, place a scoop of ice cream onto the Tarte Tatin with Custard in the serving jug on the side.
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