Caramelised Apple Tarte Tatin
Caramelised Apple Tarte Tatin with Rough Puff Pastry, Whipped Crème Fraîche, Brandy Snaps, Honey Baked Crispy Camembert, White Chocolate Crumb, Apple Pickled in Cider, and Apple Georgia created this dish for MasterChef UK Professionals Season 18. She reached back to the deepest roots of her identity for her signature dish — a complete celebration of Normandy's four C's: Cider, Calvados, Cream, and Camembert. Having grown up for 14 years in the Calvados region, Georgia explained 'If I have only got one round, I want to do something that is meaningful and that I can be proud of.' Her father insisted she couldn't represent Normandy without including Camembert. Monica declared 'I do feel like I have just been part of Normandy. I think it is delicious in every way' and praised Georgia's bravery in making rough puff pastry from scratch. Marcus called the apple sorbet with Calvados poured over the top 'stunning' with 'a real wow factor.' Matt praised the tarte tatin as 'beautifully made' but…
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- MAKE THE ROUGH PUFF PASTRY
- Combine the flour and salt in a large bowl. Add the cold butter cubes and toss t
- Mix the ice water and lemon juice together. Drizzle over the flour mixture, toss
- Turn out onto a lightly floured surface and press into a rough rectangle. Roll o
- Repeat two more rolls and folds . Wrap and chill for at least 1 hour, or overnig
- MAKE THE APPLE SORBET
- Combine the sugar and water in a saucepan over medium heat, stirring until the s
- Blend until very smooth, then pass through a fine-mesh sieve for a silky texture
- The Calvados is poured over the sorbet at the table, not churned into it
- PICKLE THE APPLE
- Using a mandoline or very sharp knife, slice the Granny Smith apple into paper-t
- In a small saucepan, combine the cider, vinegar, sugar, and star anise. Heat unt
- MAKE THE WHITE CHOCOLATE CRUMB
- Preheat oven to 325°F . In a bowl, rub the cold butter into the flour until it r
- Scatter onto a parchment-lined baking sheet in a thin, even layer. Bake for 10–1
- MAKE THE BRANDY SNAPS
- Preheat oven to 350°F . Line a baking sheet with parchment or a silicone mat. In
- Drop level teaspoons of batter onto the prepared sheet, spacing them at least 3
- Let cool on the sheet for 30 seconds until just firm enough to handle, then eith
- BUILD AND BAKE THE TARTE TATIN
- Preheat oven to 400°F . Peel and quarter all the apples, removing cores
- In a 9-inch ovenproof skillet or tarte tatin dish, melt the butter over medium h
- Remove from heat. Arrange the apple quarters tightly in the caramel in concentri
- Return the skillet to medium heat and cook the apples in the caramel for 10–12 m
- Roll the chilled rough puff pastry out to a circle about ½ inch larger than your
- Bake for 25–30 minutes until the pastry is deeply golden and risen. The caramel
- Rest for 5 minutes, then place a serving plate over the skillet and invert confi
- PREPARE THE CAMEMBERT
- Preheat the broiler . Cut the Camembert into 6 thin wedges or small portions. Pl
- Bake or broil for 4–5 minutes until the cheese is golden, bubbling, and beginnin
- WHIP THE CRÈME FRAÎCHE
- In a chilled bowl, whisk the crème fraîche with the powdered sugar and vanilla u
- ASSEMBLE THE PLATE
- Place a warm slice of tarte tatin on each plate, pastry side down, caramelized a