Photo by Jun Pang
Two simple things I love, warm apple pies and warm apple tart tatins, both served with vanilla ice cream.
I grew up eating Granny Smith apples straight from a tree my mate’s dad grew. I love the tartness of these apples, the crunch and the floury texture on the inside. I remember eating them right to the core.
There are certain ingredients that are meant to be together, destined to make a fabulous dish. In this case it is Granny Smith apples and cinnamon. These two ingredients combined with sugar is a match in flavour that I bet any one who have tasted it or will taste it, it will always leave a memory stamp in your mind. I bet from the first time you taste it, you always remember that moment for the rest of your life.
This is easy desserts, perfect after a roast pork meal, something you and your guests can slowly cut into with nice coffee and apple schnapps. Serve it with vanilla ice cream or double cream. Serve it straight out of the oven for that ever lasting memory of a great and simple dessert.
Apple Tart Tatin
1Kg Granny Smith Apples
500gr Castor Sugar
1 Tbslpn Water
500 Puff Pastry
¼ Cup Sugar
- Preheat oven at 220 degrees Celsius
- Peel the apples and cut them into quarters. Cut the core out and slice them about 1mm thick. Try to be as neat as possible to get a nice pattern. If you are a bit slow in slicing, best to keep the sliced apple in a bowl of water with some lemon juice, to keep them from turning brown.
- Place the sugar in a small pot along with the sugar. Make s “slurry” by mixing the sugar and water together, try to be as neat as possible, keeping the slurry from the pot edges.
- Place the pot on the heat on low heat. With a wet pastry brush, brush the sides of the pot so the sugar does not burn the edges. Continue to cook until the slurry turns in colour. Do not stir the pot until, it will crystalize. The colour you want to achieve is a nice, golden colour. Once achieved and even in colour, take off the heat.
- Using a heavy based frying pan or tart tin, cut around the edge to get puff pastry lid and set aside.
- Pour a little of the caramel into the pan, spreading it evenly. Best to work with a slightly warm caramel, then once spread allow to cool a little.
- Drain the apples (if in water) and layer the apples, making sure the first layer has a nice pattern so when it’s turned over you have a nice presentation.
- Continue to layer until all the apples are used up.
- Place the puff pastry lid on top.
- Mix the remaining sugar and cinnamon together and sprinkle mixture evenly on top of the pastry lid.
- Bake at 220 degrees Celcius for 10 minutes and turn down to 180 and continue to cook for another 10-15 minutes until the pastry is golden in colour.
- Once cooked, allow to cool slightly, place a plate on toip of the tin and turn it over. You may have to pry the edges with a palette knife but again be gentle.
- Serve with dollops of vanilla ice cream.
Photo by Jun Pang