A FEW WORDS ABOUT THE RECIPE
Delicately spiced, serve it by itself or with whipped cream, it's delicious!
- Preheat your oven to 190c/375f/Gas mark 5.
- Dust your surface and rolling pin with a little plain flour, rolling the puff pastry out to a thickness of around 1/2cm. Find a nice ovenproof (very important that its oven proof) frying pan or sauté pan. Now to measure out that pastry, turn the pan upside down and place it on your pastry gently, you want to cut a circle about 5cm around the edge of the pan.
- Put that newly shaped pastry to one side, now onto the filling.
- Peel those lovely apples and halve them right down the middle, horizontally, use a spoon or knife to get rid of the seeds and core.
- Put that frying or sauté pan over a medium heat and add the sugar, vanilla and your cherished Henny & Joe’s Masala Chai. Let the sugar dissolve and cook until you get a nice light caramel (be careful to avoid touching or tasting it, as it’s darn hot).
- Once you have a fragrant and light chestnut brown caramel, add your apples and stir the whole thing (carefully) for about 5 minutes or until your apples are softening up and getting all toffee-fide. Chuck in that cubed butter and lay your perfectly measured pastry on top, using a spatula or spoon to push the edges down.
- Pop it in the oven for 25-30 minutes, or until it’s all beautifully golden, with crispy caramel poking up around the edge.
- Now the tarte tatin essential step. Find a plate or board larger than the pan and get a oven proof glove on the hand holding said plate or board. Place your chosen tool onto of your pan, then quickly and (more importantly) confidently turn out the tarte tatin onto the plate or board
- Plain flour, for dusting
- 500g puff pastry (you’re more than welcome to make your own, but why waste the time when shop bought is equally as good)
- 5 cox or braeburns apples (800g’s)
- 100g golden caster or demerara, caster sugar
- 100ml Henny & Joe’s Masala Chai
- 1 vanilla pod
- 50g butter, cubed for quick and even melting