Impress your dinner guests with Acre’s Apple Tarte Tatin recipe -guaranteed to keep you feeling warm and cosy this winter.
The Secret Foodies team recently hosted a Taste of the Barossa event at Acre, Camperdown. You can read all about it here. Amongst the crowd pleasing menu was a delectable apple and rum Tarte Tatin, served with crumbed ginger biscuits and ice-cream. We convinced Head Chef Gareth Howard to share the recipe with us. Keep warm this winter and try it for yourself, it’s delicious.
- 6 apples good for cooking, like Bramley or pink lady
- Plain flour for dusting
- 300g all butter puff pastry
- 100g brown sugar
- 100g diced unsalted butter
- 30ml dark rum
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide.
- Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4.
- Peel, quarter and core the apples.
- Put the sugar in a flameproof 20cm ovenproof heavy-based frying pan and place over a medium-high heat.
- Cook the sugar for 5-7 mins to a dark caramel syrup, then turn off the heat and stir in the 60g diced chilled butter and pour in the rum. Careful as the alcohol may catch fire. If it does, don’t panic and just wait for it to burn off.
- To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion.
- Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost.
- Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- When it has cooled a little, turn it onto a large serving plate that is deep enough to contain the juices. Serve with lots of ice cream and crumbled ginger biscuits. Serves 4-6.
For the ultimate pairing, serve with a glass of the 10 Year Old Grant Burge Tawny. The flavours marry together perfectly.
To find out more about Acre eatery, be sure to check out their website here.
1A Mallett Street | Camperdown Commons | NSW 2050, 02 9194 3100 | email@example.com
Open Wed-Fri: 12pm-10.00pm | Sat: 8.00am-10.00pm | Sun: 8.00am-9.00pm | Mon&Tue: Closed | Container: 7.00am-3.00pm everyday