Justine Schofield’s Apple Tart Tatin

Justine Schofield's Apple Tart Tatin
By Justine Schofield
I actually believe that champagne truly comes alive with food. Most people don’t realise that champagne is just as versatile as a food wine. I have for instance decided to pair the delicious Lanson Black Label Brut with a delicious tarte tatin. Le Black Label Brut is a delicate, fresh and elegant cuvée and matches perfectly with the richness and sweetness of the Tatin. This would work perfectly too with an onion tatin for a savoury version.

RatingDifficultyIntermediate

Cook Time30 mins

 1 Sheet of good quality all-butter puff pastry cut into a 24cm discs
 100 g Caster sugar
 50 g Butter
 1 tsp Cinnamon
 5 Granny Smith apples, peeled and cored, cut in half
 Chantilly cream or Vanilla bean ice-cream, to serve

1

Preheat the oven to 190C.

2

Add sugar to a 22cm (approx.) dry frying pan over medium heat. Shake the pan so the sugar melts evenly until the sugar starts to change colour and becomes golden. To control the caramel, remove off the heat if need be.

3

Add the butter and cinnamon and allow to melt then add the apples and use a fork and spoon to roughly coat in caramel and cook for 4-5 minutes. Remove from heat and turn all the apples so their peeled, round side is down and slightly overlaps.

4

Lay the pastry over the apple and then tuck in all sides, as if it were a blanket. Bake for 30-35 minutes or until golden brown.

5

Once cooked, bring it out of the oven and rest for 10-15 minutes.

6

Gently twist the pastry to ensure the apple detach from the bottom. In one big gesture, flip the tart tatin upside down onto a plate. Slice and then serve with Chantilly cream or ice cream.

7

Serve with a glass of Lanson’s Le Black Label Brut Champagne.

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Ingredients

 1 Sheet of good quality all-butter puff pastry cut into a 24cm discs
 100 g Caster sugar
 50 g Butter
 1 tsp Cinnamon
 5 Granny Smith apples, peeled and cored, cut in half
 Chantilly cream or Vanilla bean ice-cream, to serve

Directions

1

Preheat the oven to 190C.

2

Add sugar to a 22cm (approx.) dry frying pan over medium heat. Shake the pan so the sugar melts evenly until the sugar starts to change colour and becomes golden. To control the caramel, remove off the heat if need be.

3

Add the butter and cinnamon and allow to melt then add the apples and use a fork and spoon to roughly coat in caramel and cook for 4-5 minutes. Remove from heat and turn all the apples so their peeled, round side is down and slightly overlaps.

4

Lay the pastry over the apple and then tuck in all sides, as if it were a blanket. Bake for 30-35 minutes or until golden brown.

5

Once cooked, bring it out of the oven and rest for 10-15 minutes.

6

Gently twist the pastry to ensure the apple detach from the bottom. In one big gesture, flip the tart tatin upside down onto a plate. Slice and then serve with Chantilly cream or ice cream.

7

Serve with a glass of Lanson’s Le Black Label Brut Champagne.

Justine Schofield’s Apple Tart Tatin

Justine Schofield's Apple Tart Tatin
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