Marinated Pork Fillet with Wild Mushroom En Croute, Glazed Apples and Potato Puree - Chef Recipe by Richard Kerr
With earthy mushroom flavours and the savoury bliss of puff pastry, this is the ultimate Autumn d...
1 sheet good quality all-butter puff pastry cut into 24 cm discs
100g caster sugar
1 tsp cinnamon
5 Granny Smith apples, peeled, cored and cut in half
Chantilly cream, or vanilla bean ice cream to serve
Pre-heat oven to 190 C.
Add sugar to a 22 cm (approx) dry frying pan, over a medium heat. Shake the pan so the sugar melts evenly and starts to change colour and become golden. To control the caramel, remove from the heat if need be.
Add butter and cinnamon, allow to melt. Add the apples and use a fork and spoon to roughly coat them in caramel. Cook for 4-5 minutes, remove from heat and turn all the apples so the peeled, round side is down and slightly overlapping.
Lay the pastry over the apples, tuck in all sides as if it was a blanket.
Bake for 30-35 minute, or until golden brown.
Once cooked, remove from oven and rest for 10-15 minutes.
Gently twist the pastry to ensures the apples are detached from the bottom.
In one move, flip the tarte tatin upside down onto a plate.
Slice and serve with Chantilly cream, or vanilla bean ice cream.
Credits: Champagne Lanson
Photo Credits: Champagne Lanson