Jock Zonfrillo Instagram – Stuck for a Xmas Day dessert?? Not anymore!
My Apple Tarte Tatin has Christmas pudding and salted caramel, and I promise it’s not that hard to make. I even bought the pastry from the supermarket to make it simpler!
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INGREDIENTS
5-8 pink lady apples
150g unsalted butter
200g raw sugar
1 vanilla pod, seeds scraped and pods roughly chopped
2 star anise, whole
3g flake salt
1.5 tsp black peppercorns, crushed
250g christmas pudding
50g apple juice (from apple trimmings or store bought*)
*If using store bought apple juice, opt for cold-pressed, cloudy apple juice.
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METHOD
Preheat the oven to 220°C.
Peel the apples, then cut in half vertically. Trim the tops and tails to create even sized, centre-cut apple slices. Use a melon baller to remove the core.
Juice the scraps of the apples and reserve for the caramel.
Add butter into a 20cm wide x 6cm high ovenproof saucepan over medium high heat. Once it begins to melt, add raw sugar, vanilla, star anise, salt and pepper. Cook, stirring often, until golden brown. Remove from heat.
Pour half of the caramel, along with the spices, into another pan.
Arrange apples around the pan. Tear christmas pudding into sizes required to fill the gaps between the apples.
Trim puff pastry into a 24cm circle. Place on top of the apples and tuck the excess down the sides. Use a small knife to score a few holes into the pastry.
Transfer to an oven for 40 minutes or until the pastry is deeply golden.
Once cooked, quickly tip tarte onto an inverted plate.
Add apple juice to the pan with the caramel and spices. Bring to a simmer over medium heat and cook until the caramel is deeply golden, thick and glossy. Strain caramel through a fine chinois into a jug. | Posted on 22/Dec/2022 14:33:34
