Whisky Apple Tarte Tatin

Screen Shot 2017-04-04 at 20.10.36

This recipe is super easy and delicious….and a definite crowd pleaser. I add lots of spice to mine and it is nice and warming with the whisky. I always get nervous when it comes to tipping the tart out of the pan but this recipe always works! The pastry creates a great puff with lots of flaky layers…yum!


Ingredients (Serves 4):

Pastry:

  • 100g Vegan Butter (dairy free spread)
  • 100g Plain Flour
  • 1/4 tsp Salt
  • 5tbsp Ice Cold Water

Apples:

  • 1 Red Apple (Pink Lady)
  • 1/2 tsp Cinnamon Powder
  • Pinch of Nutmeg Powder
  • 1/2 Lemon Juiced

 

Whisky Sauce:

  • 1/4 cup Whisky
  • 1/2 cup Caster Sugar
  • 3/4 cup Water
  • Pinch of Salt
  • 1 Star Anise

Method:

  1. Place 100g of the vegan butter in the freezer for 15 minutes
  2. Once the butter is more solid, cut it into dice sized chunks and place it in a blender with the flour and salt for the pastry
  3. Pulse the blender on and off until the butter has broken down into pea sized chunks
  4. Immediately add the iced cold water to the pastry mix and pulse in the blender until the pastry starts to clump
  5. Turn the pastry mixture onto a cold surface and make into one ball and cover with cling film, and place immediately in the fridge (we do not want our hands to warm up the butter chunks inside the dough) for 20 minutes
  6. Remove the skin and core from the apple, and then cut the apple into semi-circle shapes
  7. Add all the apple filling ingredients into a bowl and mix, and allow to sit until needed
  8. Place all the whisky sauce ingredients into a small sauce pan and allow the sugar to melt and then the mixture to thicken into a golden syrup
  9. Preheat the oven to 220 degrees celsius
  10. Find a small non-stick pan that is oven proof…approx. circular diameter of 15cm
  11. Get some extra vegan butter (1 tbsp) and rub it all over the inside of the pan to prevent the apples sticks
  12. Pour the syrup into the pan (only use enough to create a high of approx. 5mm
  13. Now place your apple pieces over the bottom surface of the pan on top of the syrup making a pattern of your choice (overlapping the apple pieces looks nice)
  14. Take your pastry out of the fridge and roll into in a circle of a slightly larger diameter than the pan being used
  15. Place the pastry disc over the apples and tuck the edges down into the corners of the pan around the apple filling
  16. Pierce the pastry a few times with a fork and then press the pastry down into the apples (do not worry about syrup rising onto the pastry
  17. Bake at 220 degrees celsius for 40 minutes
  18. Remove the pan from the oven and run a butter knife around the edges of the tart
  19. Using an oven mitten, place a plate over the pan and then turn upside down to pop the tart out
  20. Serve with a cold coconut yogurt and enjoy!

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