APPLE TARTE TATIN WITH CHAMBORD SYRUP AND CINNAMON CREAM

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APPLE TARTE TATIN WITH CHAMBORD SYRUP AND CINNAMON CREAM

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Ingredients

Adjust Servings:
Chambord Syrup
1 1/2 cups raspberries fresh or frozen
3/4 cup icing sugar
2 shots Chambord Liqueur brandy or any berry liqueur can be used
Tart
8 granny smith apples peeled cored and cut into thin circles
125 grams unsalted butter
60 grams Brown Sugar
60 grams Caster Sugar
1 sheet puff pastry
Cinnamon Cream
1/2 cup Cream
1 teaspoon icing sugar
2 teaspoons Ground Cinnamon
Cuisine:
  • Serves 6
  • Medium

Ingredients

  • Chambord Syrup

  • Tart

  • Cinnamon Cream

Directions

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This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century, I believe they had a Restaurant/Hotel in Paris but don’t quote me on that. In fact, feel free to quote me if you wish, what should it matter if I have the geography wrong, the important thing is that I have the recipe right. What I find most appealing about this dish is its simplicity of ingredients and the ease of preparation. Try it out and I’m sure it will become one of the main stays of your dessert repertoire.

Chambord Syrup

  1. Pour the Chambord into a saucepan and place over medium heat.
  2. Add the berries and sugar.
  3. Bring to the boil and crush the berries with a wooden spoon.
  4. Reduce to a low simmer and allow to cook for 10 minutes.
  5. Remove and allow to cool slightly.
  6. Blend the mixture in a blender for about 1 minute.
  7. Strain through a medium-fine sieve and stir it through with a spoon.
  8. Discard the pulp and place the syrup in the refrigerator.

Tart

  1. Preheat oven to 225 degrees (435 fahrenheit)
  2. In a flat bottomed oven safe fry pan, melt the 125 grams (2 oz) of butter over medium heat.
  3. Add the sugars and turn the heat up to high.
  4. Allow the sugar to slightly caramelize (approx 5 minutes) and remove from the heat.
  5. Carefully lay the apple rings into the caramelized sugar and continue laying apple rings atop one another until the pan or dish is full.
  6. Replace the pan to the stove top and cook gently over medium heat for approximately 15 minutes, keep an eye on it as the apples can quickly burn.
  7. While it cooks defrost the puff pastry and cut it into the largest circle possible
  8. Remove the pan from the heat and allow it to cool slightly.
  9. Once the apples have cooled, cover them with the puff pastry and tuck in the edges.
  10. Melt the remaining butter and brush the pastry with it.
  11. Bake in the oven for 15-20 minutes or until the crust is golden.
  12. Remove and allow to cool slightly.
  13. Gently run a paring knife around the edge of the tart to separate any stuck bits.
  14. Place a large plate or serving platter on top of the tart and carefully invert and turn the tart out onto the platter.

Cinnamon Cream

  1. Whip the cream with the cinnamon and sugar until soft but stable.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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