Jazz™ Apple Tarte Tartin with Cinnamon Creme Anglaise - by Tom Kime
Tarte Tartin Ingredients
3 kg Jazz™ Apples
200g castor sugar
Juice of ½ a lemon
200g unsalted butter
Cinnamon Crème Anglaise Ingredients
400ml double cream
2 cinnamon sticks, broken in half
3 egg yolks
100g castor sugar
2 teaspoons cornflour
Method for Making the Tarte Tartin of Apples
Watch Tom Kime making Jazz™ Apple Tarte Tartin with Cinnamon Creme Anglaise
1. Peel core and quarter the apples and place in a bowl of water to stop them going brown.
2. Place a 30cm ovenproof, heavy-bottomed frying pan or skillet over a medium heat. Add the castor sugar, lemon juice and 2 tablespoons water. Stir in the sugar to dissolve it in the liquid. The sugar must dissolve in the liquid before the water begins to boil. (the lemon juice stops the sugar from crystallising)
3. Allow the sugar to caramelise to a deep golden brown. Then add the butter and mix until incorporated.
4. Arrange the apple quarters, presentation side down, in decreasing circles around the pan. Stack more layers of fruit on top and allow to simmer gently for 2-3 hours over a low heat. Press the fruit down as the water evaporates, so all the pieces start to caramelised.
5. Preheat the oven to 200 ºC.
6. When the fruit is cooked and caramelised, roll out the puff pastry with a little flour to a 5mm thickness. Lay the sheet of puff pastry over the fruit, tucking in the edges.
7. Make a small air hole with a sharp knife. Place in the oven for 20 min until the pastry is cooked, risen and golden brown.
8. Carefully remove the pan from the oven. Place a large, round, flat plate over the pan, and carefully turn the whole lot upside down, so the pan is now resting on the plate. Allow gravity to do its work and the apples should come off the bottom of the pan. Gently lift one side of the pan with the cloth; with a pallet knife, scrape any stuck fruit from the surface of the pan.
Method to make the Cinnamon Crème Anglaise
1. Place the cream and the cinnamon sticks in a high sided saucepan. Heat until scalded,(just before it boils), and remove from heat.
2. Meanwhile, in a bowl, beat the egg yolks and castor sugar until pale and creamy. Then stir in the corn flour.
3. Pour the scalded cream over the egg mixture and mix until incorporated. Return to the pan and stir constantly over a low heat until the mixture coats the back of a spoon.
4. Always stir from bottom and keep the liquid moving to prevent curdling.
5. When thickened, remove from the pan and pass through a sieve to remove any strands of egg.
6. Serve with the tarte tartin.