TARTE TATIN OF APPLES WITH CINNAMON CRÈME ANGLAISE
Ingredients
3.0kg crisp tart eating apples such as jazz
200g castor sugar
Juice of ½ a lemon
100 g unsalted butter
For the cinnamon crème anglaise
400ml double cream
2 cinnamon sticks, broken in half
3 egg yolks
100g caster sugar
2 teaspoons cornflour
Method
Peel core and quarter the apples and place in a bowl of water to stop them going brown.
Place a 30cm ovenproof, heavy-bottomed frying pan over a medium heat. Add sugar, lemon juice and 2 tablespoons water. Stir in the sugar to dissolve. . The sugar must dissolve before the water begins to boil. (the lemon juice stops the sugar from crystallising)
Allow the sugar to caramelise to a deep golden brown. Then add the butter and mix until incorporated.
Arrange the apple quarters, presentation side down,( curved side down) in decreasing circles around the pan. Stack more layers of fruit on top. and allow Simmer gently on the lowest heat for about 1.5 hours Press the fruit down as the water evaporates, so all the pieces start to caramelise
Preheat the oven to 200 ºC / 400 ºF / gas mark 6.
When the fruit is caramelised, roll out the puff pastry with a little flour to a 5mm thickness. Lay the pastry over the fruit, tucking in the edges. With a sharp knife make a small hole.
Place in the oven for 20 min until the pastry is cooked, and golden brown.
Carefully remove from the oven. Place a flat plate over the pan, and carefully turn upside down, so the pan is now resting on the plate. the apples should come off the bottom of the pan. Gently lift the pan with the cloth; with a pallet knife, scrape any stuck fruit from the surface of the pan.
To make the crème anglaise, Scald the cream and cinnamon in a high sided saucepan., Remove from the heat just before it boils(Beat the yolks and sugar until pale and creamy. Then stir in the corn flour.
Pour the scalded cream over the egg mixture and mix Return to the pan and stir over a low heat until the mixture coats the back of a spoon.
When thickened, remove from the pan and pass through a sieve to remove any strands of egg.
Serve with the tarte tartin
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