Apple tarte tatin
Try this compressed Apple Tarte Tatin as the perfect restaurant desert menu by chef Simon Hulstone
- 8 granny smith apples
- 100g sugar
- 50ml Kikkoman Soy Sauce
- 1 lemon
- 500g puff pastry
- 50 g butter
- 100g caster sugar (use to make a caramel)
- Ice cream
- 210g sugar
- 900ml full fat milk
- 9 egg yolks
- 30g caster sugar
- 30g milk powder
- 120g finished beure noisette from 200g of butter
To make ice cream, make a caramel from the 210g of sugar by heating in a saucepan until dissolved and deep gold. Add the milk once ready and stir into the caramel. Mix the egg yolks, remaining sugar and milk powder together and pour the caramel milk over, cook until a light custard (anglaise) is made. Mix in the finished cooled beurre noisette and place in ice cream machine and churn until set, hold in a freezer until needed.
Peel the apples and using a Japanese turning slicer, slice the apples. Once sliced into long continual strips place folded into a vac pac bag with the sugar, Kikkoman Soy Sauce and lemon juice which should have been mixed together to dissolve the granules.
Compress to allow all the juices to penetrate the apple.
In individual non stick moulds, grease with the butter and pour in a dark caramel made with 100g sugar to cover the base. Remove and drain the apple from the bags and tightly roll up the strips until the size of the tart mould. Place in mould. Roll out the puff pastry to approx. 5mm thickness and cut so it covers the apple and tucks into the edge of the tart mould. Cook at 180c until pastry golden and cooked through. Once cooked, being careful of hot caramel turn out onto a side plate and allow to drain, using the juices that have come out just give the apple a brush to give a nice shine and place onto a serving dish, place a ball of ice cream next to the tart and serve.