Ingredients
2/3 cup (150g) caster sugar
100g unsalted butter
2 tbspn Maggie Beer Verjuice
3 large granny smith apples, peeled, cut in half and cored
1 sheet butter puff pastry (25cm x 25cm), thawed
500ml Maggie Beer Rich Vanilla Bean Ice Cream, to serve
2/3 cup (150g) caster sugar
100g unsalted butter
2 tbspn Maggie Beer Verjuice
3 large granny smith apples, peeled, cut in half and cored
1 sheet butter puff pastry (25cm x 25cm), thawed
500ml Maggie Beer Rich Vanilla Bean Ice Cream, to serve
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Methods
Prep time: 15 mins / Cook time: 50 mins, plus cooling time.
METHOD
1
Place the sugar, butter and Verjuice into a small saucepan over a medium high heat. Allow the butter and sugar to melt. Once the mix starts to bubble, do not stir it, but shake the pot to move the mix around every 30 seconds or so. Keep an eye on the mix and once it starts to caramelize, which takes about 8 to 10 minutes, remove the pot from the heat and put aside.
2
Preheat a fan forced oven to 190°C.
3
Place the apples, cut side facing up, into a 20 centimetre baking dish and pour over the Verjuice caramel.
4
Cut the puff pastry into a 21 centimetre circle and tuck this over the apples.
5
Place in to the preheated oven and bake for 30 to 35 minutes.
6
Remove from the oven and allow to sit for 5 to 10 minutes, then place a large plate on top of the baking dish and invert the dish so the tarte tatin flips out.
7
Serve warm with Rich Vanilla Bean Ice Cream.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 50 mins, plus cooling time.
METHOD
1
Place the sugar, butter and Verjuice into a small saucepan over a medium high heat. Allow the butter and sugar to melt. Once the mix starts to bubble, do not stir it, but shake the pot to move the mix around every 30 seconds or so. Keep an eye on the mix and once it starts to caramelize, which takes about 8 to 10 minutes, remove the pot from the heat and put aside.
2
Preheat a fan forced oven to 190°C.
3
Place the apples, cut side facing up, into a 20 centimetre baking dish and pour over the Verjuice caramel.
4
Cut the puff pastry into a 21 centimetre circle and tuck this over the apples.
5
Place in to the preheated oven and bake for 30 to 35 minutes.
6
Remove from the oven and allow to sit for 5 to 10 minutes, then place a large plate on top of the baking dish and invert the dish so the tarte tatin flips out.
7
Serve warm with Rich Vanilla Bean Ice Cream.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 750mL
$16.95
Gluten Free Cake
