Tatin with toffee apple peel

Tatin with toffee apple peel

By
From
The Natural Cook
Serves
6-8
Photographer
Laura Edwards

This is a classic dish and I’ve kept it that way, with the rather fabulous addition of toffee apple peelings.

Ingredients

Quantity Ingredient
1 quantity Caramelised apples, in their ovenproof pan, plus their peelings, separately
plain flour, to dust
150g rapadura sugar

For the rough puff pastry

Quantity Ingredient
250g spelt or plain flour, plus more to dust
190g butter, cold and cut into 1 cm cubes
125ml water, cold

Method

  1. Start with the pastry: put the flour in a bowl, add the butter and stir, then mix in the water until it comes together as a dough. Roll out into a large rectangle on a lightly floured surface. Fold over one short side of the dough by one-third of the rectangle’s length, then fold the other short side by one-third over the top. Give the folded pastry a quarter turn. Roll out the sheet again, then repeat the folding. Place in a clean plastic bag and chill for 30 minutes.
  2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured work surface to about 5 mm thick, then lay it over the top of the already cooked and caramelised apples in their pan and tuck it down between the apples and the pan edge. Freeze the excess pastry for future use.
  3. Put the tatin in the oven and bake for 20–25 minutes, until the pastry is golden brown and looks cooked through. Allow to rest for 30 minutes or more, so it has a chance to cool down and set.
  4. Meanwhile, make the toffee apple peelings. Place a sheet of baking parchment over a rolling pin. Melt the sugar in a small frying pan over a low heat. As soon as it dissolves, drop in the peelings two at a time, coat with sugar on each side, then lay over the parchment and allow to cool. If you have any sugar left, drizzle lines of it, too, over the parchment and leave to set.
  5. Serve the tatin with yogurt, to combat the sweetness of the apples, with the toffee apple peel and any caramel strands you made arranged on top.

Variation

  • Off-cut pastry biscuits: I always cook pastry off-cuts with spices and salt or sugar, as they make great biscuits. Preheat the oven to 200°C. Lay the off-cuts on a baking tray and sprinkle with muscovado sugar and ground cinnamon, then bake for 15 minutes until golden.

Storage

  • Both the tatin and the caramelised apples will keep well in sealed containers in the fridge for three days. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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