Cakes and Pastries Recipes - Tart Tatin with Vanilla and Milk Caramel Recipe

Ingredients

Serves 6:

• 7 1/4 oz butter

• 12 1/3 oz sugar

• 1 teaspoon liquid vanilla extract

• 6 apples (Boskoop or Royal Gala)

• 3 1/2 oz puff pastry dough (refer recipe)

Milk caramel:

• 3 1/2 oz brown sugar

• 5 fl oz very cold cream

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Method:

1. Preheat the oven to 390°F/200°C.

2. In a pie pan melt 3 1/2 oz (100g) of butter with 3 1/2 oz (100g) of sugar and the vanilla extract until it begins to caramelize. Core the apples and then peel them and cut them into halves.

3. Arrange a layer of apples like rose petals on the caramel, making sure they are close together, rounded sides down. Cut the remaining apples into pieces and cover the surface. Dust with the remaining sugar and dot with knobs of butter. Bake for about 35 min.

4. Roll out the dough and cut it to the size of the pan. Prick with a fork and place it on top of the apples. Replace in the oven for another 15 min, until it browns.

5. Take the pie out of the oven and pour out a little of the apple juice that was released while they were cooking. Allow it to cool and turn upside down on a serving dish.

6. Prepare the milk caramel: in a saucepan caramelize the brown sugar mixed with a tablespoon of water. Add the cream, stirring to keep the caramel from boiling.

7. Cover the pie with the caramel and serve.