Its peak season for apples, look out for heritage or sour varieties to make this lovely apple tart. A really moist and succulent recipe and very simple as its preparation can be done well in advance to aid a night's successful entertaining. This dish takes its inspiration from the famous French tarte tatin. What's important is to get the caramel to the right stage, using a sugar thermometer will help, available in most catering equipment shops. Serve with cinnamon ice cream
Ingredients and Methods
Ingredients
Caramelised Apples:
1.5kg granny smith apples
½ litre apple juice
1kg sugar
1tbsp glucose
250g unsalted butter, sliced
25ml calvados
50ml vegetable oil
Cinnamon Ice Cream:
2 vanilla pods split & scraped
3 cinnamon quills smashed
20ml calvados
500ml whole milk
500ml double cream
12 large free range egg yolks
Tart Base:
150g caster sugar
70g cool melted butter
2 whole eggs
67g creme fraiche
120g plain flour
65g sultanas pre-soaked in calvados or cider
Method
Caramelised Apples
Combine sugar, apple juice, calvados and glucose and bring to the boil for roughly 15 minutes to a rich caramel, 350 degrees on a sugar thermometer. Add butter and reduce the heat slightly and keep warm.
Peel and slice apples. Cut width-ways in half, leaving the core which you can remove once the apples are cooked.
Heat a large frying pan with vegetable oil and fry the apple halves on both sides for about 30 seconds until evenly browned, in 2 or 3 batches. Drain the apples in a colander as you go.
Once they are all lightly cooked increase the heat of the caramel to 375 degrees, then place the apples in a deep heatproof tray and pour the rich caramel over the apples. Allow to steep in the caramel for 15 minutes. Don't leave the apples in the caramel too long, otherwise they will overcook.
Take your individual baking tins and lightly butter and line with a greaseproof paper circle.
Drain your apples from the caramel and place a generous spoon of caramel in each mould. Place the apple in the centre, top with a little more caramel and allow to cool. This can be done a day or so in advance if you wish. Now prepare the ice cream and tart mixture.
N.B Any leftover caramel can be used to make caramel sauce or ice cream
Cinnamon Ice Cream
Warm milk, cream, vanilla and crushed cinnamon quills with 50g of sugar, do not boil.
Add calvados to egg yolks, sugar and whisk until pale and creamy.
Almost bring infused cream to the boil. Ladle small quantities into the egg yolk mixture, whisking as you go. Complete this gradually or it will scramble the eggs.
Add mixture to a wide deepish pan so the heat is transferred evenly. This is important and will ensure you don't overcook the mixture.
Gradually warm the custard, stirring constantly with a wooden spoon until it begins to coat the back of the spoon. You should be able to make an impression on the back of the spoon with your finger. Pass through a fine sieve and chill quickly, over ice is best.
Churn as your ice cream manufacturer machine recommends.
Tart
Combine eggs, sugar, butter and creme fraiche, whisk until smooth.
Gradually sieve flour and mix to a thickish batter. Add your soaked sultanas. Allow to rest for at least 3 hours or overnight.
Pre-heat your oven to 170 degress. Pipe a 2cm high round of cake mixture on top of the apples in the moulds and bake for 15 minutes.
Allow to settle once cooked, then invert on to serving dishes. Glaze with some caramel and top with ice cream.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
