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Braeburn Apple Tarte Tatin


Braeburn Apple Tarte Tatin
Recipe by Josh Emett

Makes 1

4 Braeburn apples, peeled, cored, quartered
125g butter, diced, plus 1 tbsp, melted
125g sugar
1 sheet puff pastry

1. Preheat the oven to 200C.

2. Place the butter in the base of a cold, ovenproof pan and press down. Sprinkle over the sugar.

3. Place two of the apple quarters in the centre of the pan on top of the butter and sugar, and arrange the rest of the apples around, neatly overlapping. Leave room around the outside of the apples to tuck the pastry into.

4.  Use a cutter or knife to create a circle of puff pastry which is slightly bigger than the pan used for the tart. Place the pastry over the top of the apples and tuck the edges tightly down inside the pan.

5. Place the pan over medium high heat on the stovetop. Allow the butter to melt and the sugar will start to caramelise. Carefully move the butter around the pan without disturbing the apples to get a coating on the edges of the pastry. Leave on the stovetop for approximately 8 minutes.

6. Brush the top of the tart with the melted butter and use a knife to create small holes in the pastry for the steam to escape. Place in the oven for approximately 1 hour and 15 minutes or until the apples are well cooked and the pastry is puffed and golden. Serve with mascarpone. 


Tips

- Peel apples a day in advance to dry them out.

- Bring the tatin up to the caramel stage on the stove top before putting in the oven.

- Use the back of a spoon to tighten the pastry around the the outside of the apple.




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