With Red Apple Day coming up on June 19, leading culinary institute Le Cordon Bleu Brisbane has released a traditional favourite recipe of their Red Gala Tarte Tatin from their cookbook for Australians wanting to take part by creating a delicious apple themed dessert.
Red Gala Tarte Tatin
Published on June 18, 2019
Ingredients
For the caramel:
100g sugar
20ml water
For the filling:
6 x Red Gala apples
50g unsalted butter
25ml Calvados
500g readymade puff pastry
Method
- Preheat oven to 200°C (conventional)
- Peel and core the apples and cut each apple into 4 even pieces
- In a thick bottom fry pan, heat the sugar and water until it becomes a dark caramel
- Add the apples and cook until the apples take on the dark caramel colour
- Add the unsalted butter and continue to cook until a thick sauce forms in the bottom of the fry pan
- Remove the pan from the stove and add the Calvados
- In a 24 cm round baking dish flood the bottom of the dish with the caramel sauce then arrange the apples evenly in the baking dish
- Roll out a sheet of puff pastry 4mm thick and dock the pastry all over with a fork to create small holes-this will prevent the pastry from rising too much whilst baking
- Cover the baking dish with the puff pastry and crimp the rim of the baking dish using pastry crimpers or pinching between your thumb and forefinger
- Place the baking dish in preheated oven at 200°C and bake for 20 to 30 minutes until the pastry is golden in colour and crisp
- Remove the baking dish from the oven and allow to cool
- Once the tarte has cooled lay a serving plate over the baking dish and carefully invert the tarte onto the serving plate (remember that there will be a lot of liquid caramel in the dish as you turn it out)
- Serve with double cream, or vanilla ice cream
Note: Short crust pastry can be used instead of puff pastry
