- Mill Walk Plain Flour 200g
- Unsalted Butter 200g
- Ice Cold Water
- Cox Apples 6
- Caster Sugar 150g
- Ampleforth amber 15ml (1tbps)
- Apple Brandy
- Creme Fraiche 100g
Willington farm Cox Apple Tart Tatin, Walk Mill handmade pastry & Ampleforth brandy cream
Willington farm Cox Apple Tart Tatin, Walk Mill handmade pastry & Ampleforth brandy cream
Dessert cooked by Samuel Mairs from Grill on the Square during Cheshire Heat of the North West Young Chef Competition 2013
Ingredients
Method
Make puff pastry- sieve the flour, rub in the ice cold butter and bring together with the ice cold water.
Ensure the butter is fleckled through the dough.
Lightly roll the dough into a rectangle and make the first fold and turn. Place in the fridge for 10mins to rest and repeat the process 2 more times.
Quarter the Apples and core them and let out dry. Caramelise the sugar into a non stick pan until a lovely dark caramel, place the apples in the pan and caramelise. Remove apples from pan carefully and reserve caramel put in a prentation pan presentation side down. Roll the pastry out and cut out with a plate or a pan. Place over the apples and tuck in all the sides once done pour caramel around the sides.
Place into the oven for 15 – 16 mins.
Meanwhile whip the crème fraiche and add the apple brandy liquor
When ready turn out tatins and serve with the crème fraiche.
Apple brandy cream -crème fraiche, icing sugar dissolve gelatine leaf into the apple brandy mix together
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