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Dessert

Pink Lady Apple Tarte Tatin and Crème Chantilly

A dish that seamlessly blends the sweet and tart notes of the iconic Pink Lady apples with the rich, caramelised allure of a classic French dessert.

Golden-brown, flaky pastry crust cradling perfectly caramelised Pink Lady apple slices.

  • Cooking time1 hour
  • Preparation time30 minutes
  • Servings10 portions
recipe image Pink Lady Apple Tarte Tatin and Crème Chantilly
Pink Lady Apple Tarte Tatin
Crème Chantilly
Pink Lady Apple Tarte Tatin
  1. Take a 24cm heavy bottomed pan (suitable for the oven).
  2. Make a direct caramel with the caster sugar into the pan by heating over a medium heat until melted.
  3. Once golden brown, add the Unsalted Flora B+tter, add the water and stir off the heat until a golden caramel has emulsified.
  4. Toss the prepped apple halves in the caramel and arrange in the pan with the cut side facing up.
  5. Place the puff pastry disc on the top and tuck in around the edge of the apples.
  6. Bake in a hot oven approx. 190Oc for 30 minutes.
  7. Bake until the pastry is golden brown.
  8. Remove from the oven and allow to cool for an hour.
Crème Chantilly
  1. Combine and lightly whip until thickened.
  2. Serve with warm apple tarte tatin.
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