Warm apple tarte-tatin with Emerald vanilla ice-cream and rich butterscotch sauce (Serves 4)
A classic, simple but can be used in restaurants, coffee shops or at home. This recipe is for individual tarts and is quite easy to put together. The recipe can also be amended to make a large tarte tatin for sharing.
Ingredients:
- 4 Large Scoops of Emerald Vanilla Bean Ice-Cream
For the Tarte tatin:
- 320g packet ready-rolled Puff Pastry
- 3 Cooking apples peeled and sliced into 1 inch slices
- Juice of 1 Lemon
- 100g butter softened
- 100g caster sugar
For the Butterscotch Sauce:
- 50g butter
- 50g brown sugar
- 50g Honey
- 75ml Cream
Method:
This recipe makes individual Tartes Tatin in little baking tins or egg pans.
To make the butterscotch sauce
Place the butter, brown sugar, and honey in a small pot then bring the mix to a gentle simmer.
Remove the pot from the heat and stir in the double cream.
Bring the sauce back to the simmer then set aside until needed
To make the tarte tatin, cut the puff pastry into four circles, just bigger than the pan you’re going to use to make the tart. Prick the pastry with a fork to allow the steam to escape then place it in the fridge to rest while you prepare the fruit.
Spread the softened butter on the bottom of the pan then add the sugar evenly. Arrange the apples on top in a spiral, overlapping one another.
Preheat the oven to 200C.
Place the pan over a medium-high heat and cook until the butter and sugar start to brown and form a caramel, then remove from the heat. Place the pastry on top, tucking in the edges.
Bake for about 20 minutes until the pastry is golden-brown. Then remove from the oven.
Put a side plate over the tarte tatin in the pan and flip the tarte onto the plate.
To Serve, warm the butterscotch sauce. Place the tarte on to a plate and top with a large scoop of Emerald Vanilla Bean Ice-Cream, pour the butterscotch sauce around the tarte and serve.
