Our friend Ronnie Kimbugwe from Cookham’s Bel & Dragon has given us this fantastic dessert recipe with us to share the joy. Tarte Tatin is a classic pudding that’s worth its weight in gold in our book and one to ensure you enjoy when visited our home village of Cookham, Berkshire.
3 Pink Lady apples
70g caster sugar
1 cinnamon stick
1 star anise
1 15cm puff pastry disc
1.Spread the butter evenly across the bottom of a heavy based 15cm saucepan followed by the sugar. Place the cinnamon stick and star anise in the middle of the butter & sugar. Tightly pack the apple slices (peeled and quartered apples) in the pan, positioning the cored end at the centre.
2.Place the pan on a high heat and let the sugar caramelise until it reaches a light golden brown colour. Take off the heat and cool slightly before placing the 15cm puff pastry disc over the apples, gently pulling it towards the edge of the pan. Remember to spike the pastry a few times to let any steam escape.
3.Place the pan in the oven and bake at 180ºC / 350ºF for 25 minutes until the pastry is crisp & golden in colour and the apples are caramelised.
4.Remove from the oven and rest for several minutes before turning out onto a plate.
5.Serve with great quality vanilla ice cream & enjoy…