RECIPES
Apple ‘tarte fine ‘, caramel sauce, vanilla ice cream
30 minutes
Preparation time
30 minutes
Cooking time
6 Servings
INGREDIENTS
Calvados caramel sauce
½ cup caster sugar
200 ml double cream
2½ tablespoons calvados
Tarte
600 g puff pastry (80 g per serve)
12 Golden Delicious apples
90 g caster sugar
90 g butter
1½ tablespoons calvados
500 ml vanilla ice cream
100 ml caramel calvados sauce
Miele Accessories
METHOD
Calvados caramel sauce
- Melt the sugar in a heavy based saucepan over medium heat, Induction setting 5, for 3-4 minutes on or until golden brown and sugar has dissolved.
- Stir in cream and continue to cook for 4-5 minutes, stirring constantly until thickened.
- Add calvados and bring to the boil, whisking well until the sauce is smooth.
- Remove and store in an airtight container in the refrigerator.
Tarte
- Pre-heat oven on Intensive Bake to 220˚C.
- Roll out pastry on a lightly floured work surface to 3 mm thick.
- Using a 16 cm round cutter, cut out six discs and place on baking paper lined tray.
- Prick each disc with the tines of a fork over the entire surface to prevent pastry from rising.
- Crimp the edges with fingertips by pressing in the edge of the pastry 1.5 cm to form a pleated pattern around the entire edge. Transfer to refrigerator to rest for 15 minutes.
- Peel the apples, cut 4 cheeks from each apple and reserve the rectangular core.
- Slice each apple cheek as thinly as possible, fan these slices upright on each puff pastry disc until only a small hole remains in the center.
- Cut a 3 cm piece of apple from the core, round off the corners with a small knife to fit the centre of the fanned apple. Fill hole with the disc of apple.
- Sprinkle 15 g of sugar over each tarte and dot with 15 g of butter. Bake for 20 minutes on shelf position 1, or until the apple is coloured and pastry is golden.
- Add a splash of calvados to each tarte. Return to the oven and bake for a further 5 minutes.
- Cover tarte with baking paper and place a flat dinner plate on top. Stand for 5 minutes before removing the plate and paper.
- Re-heat the tartes in the oven on shelf position 2 for 5 minutes or until crisp and hot.
To serve
- Serve hot with vanilla ice cream and caramel calvados sauce.
Hints and Tips
- This recipe can be modified to make one large 27 cm tarte by using 1 x sheet of Carême puff pastry rolled 2 cm larger than the round baking tray. Using the rim of the baking tray, cut the pastry to size and then follow the remaining recipe instructions.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
