Spiced Apple Tarte Tatin

Ingredients

• 100g softened butter
• 100g caster sugar
• 1 cinnamon stick
• 1 star anise
• 1 vanilla pod
• Grated nutmeg
• 5 cox’s apples – peeled, cored and halved (rub with lemon juice to avoid browning)
• Plain flour
• 1 sheet ready roll puff pastry
• Black pepper
• Vanilla ice cream to serve

How to make it...

1. Cut a circle out of the pastry sheet 2cm larger than the frying pan you’re going to use.
2. Spread the base of an AGA frying pan with the butter, sprinkle over the caster sugar evenly.
3. Break the cinnamon stick and place onto top with the star anise, vanilla pod, nutmeg and a grating of black pepper.
4. Place the apple halves on top.
5. Lay the pastry over, tuck in the edges to keep the apples tightly packed. Prick the pastry all over then chill for 30 minutes.
6. Place the pan onto the simmer plate and cook for 6-8minutes; shake the pan to avoid the apples from sticking.
7. Place into the roasting oven for 20-25 minutes until the pastry is firm and a deep golden colour.
8. Turn out onto a board and serve warm with vanilla ice cream.

Variations

It is well known that pears work just as well in the place of apples as they are part of the same fruit family. Make sure you peel, core and slice the pears 2cm thick before caramelising them as stated above. Varieties such as Bartlett and Comice pears work particularly well in desserts because of their moreish sweet flavour.

This recipe was part of our online AGA cooking demonstration with AGA specialist, Penny Zako. Our next demonstration is on Saturday 13th November 10-11:30am with Penny Zako. To book your place, please email info@edwardsandgodding.co.uk.