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Glynn Purnell's Vanilla tarte tatin with cinnamon crème fraîche
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Makes: 4 - 6
FOR THE BUTTERSCOTCH SAUCE
250g light brown sugar
65g salted butter, softened
1 vanilla pod, split and seeds scraped out
FOR THE TARTE TATIN
4 medium British apples, peeled, halved and cored
2 vanilla pods, split
500g puff pastry
1 tsp caster sugar
½ tsp ground cinnamon
200ml tub Waitrose French Crème Fraîche
1 Preheat oven to 180˚C, gas mark 4. Heat the sugar in a pan until it starts to melt, stirring gently to evenly caramelise the sugar.
2 Once golden brown, carefully whisk in 50ml water over a low heat until caramel has fully dissolved. Pass through a sieve and leave to cool for 2-3 minutes. Then slowly whisk in the butter and the vanilla, once all incorporated, keep to one side.
3 Warm the butterscotch in a 30cm pan, place the apples and vanilla around the pan.
4 Roll out the pastry to a 32cm circle, place on top of the apples and tuck the edge of the pastry in. Sprinkle with caster sugar on top.
5 Place into the oven and bake for 25-30 minutes, until golden brown and crisp. Take out of the oven and leave to rest for 5 minutes. Turn out the tarte tatin, remove the vanilla pods and lightly dust with icing sugar. Whisk the ground cinnamon into the crème fraîche and serve with the tarte tatin.
Please note: Weekend Kitchen with Waitrose is a live show. All recipes are therefore subject to change.
This recipe was first published in September 2014.