Food Wine Sleep

Ingredients List

For The Chambord Syrup
1.5 cups raspberries (fresh or frozen)
3/4 cup icing sugar (powdered sugar)
2 shots Chambord liqueur (brandy or any berry liqueur can be used)
For The Tart
8 granny Smith Apples (peeled cored and cut into thin circles)
125 grams unsalted butter (4.5 oz)
2 tbsp extra butter
60 grams brown sugar (2 oz)
60 grams caster sugar (2 oz)
1 sheet puff pastry frozen
For The Cinnamon Cream
1/2 cup of cream
1 tsp icing sugar (powdered sugar)
2 tsps ground cinnamon

Recipe Description

This is one of my favourite classic recipes. The name originates from and was made famous by the Tatin Sisters of France in the early part of the last century, I believe they had a Restaurant/Hotel in Paris but don't quote me on that. In fact, feel free to quote me if you wish, what should it matter if I have the geography wrong, the important thing is that I have the recipe right. What I find most appealing about this dish is its simplicity of ingredients and the ease of preparation. Try it out and I'm sure it will become one of the main stays of your dessert repertoire.

Method Description

For The Chambord Syrup
Pour the Chambord into a saucepan and place over medium heat.
Add the berries and sugar.
Bring to the boil and crush the berries with a wooden spoon.
Reduce to a low simmer and allow to cook for 10 minutes.
Remove and allow to cool slightly.
Blend the mixture in a blender for about 1 minute.
Strain through a medium-fine sieve and stir it through with a spoon.
Discard the pulp and place the syrup in the refrigerator.
For The Tart
Preheat oven to 225 degrees (435 fahrenheit)
In a flat bottomed oven safe fry pan or a round heat proof glass pie dish, melt the 125 grams (2 oz) of butter over medium heat.
Add the sugars and turn the heat up to high.
Allow the sugar to slightly caramelize (approx 5 minutes) and remove from the heat.
Carefully lay the apple rings into the caramelized sugar and continue laying apple rings atop one another until the pan or dish is full.
Replace the pan or dish to the stove top and cook gently over medium heat for approximately 15 minutes, keep an eye on it as the apples can quickly burn, (this is where the glass dish is handy).
While it cooks defrost the puff pastry and cut it into the largest circle possible
Remove the pan or dish from the heat and allow it to cool slightly.
Once the apples have cooled, cover them with the puff pastry and tuck in the edges.
Melt the remaining butter and brush the pastry with it.
Bake in the oven for 15-20 minutes or until the crust is golden.
Remove and allow to cool slightly.
Gently run a paring knife around the edge of the tart to separate any stuck bits.
Place a large plate or serving platter on top of the tart and carefully invert and turn the tart out onto the platter.
For The Cinnamon Cream
Whip the cream with the cinnamon and sugar until soft but stable.