Dan and Steph’s Apple and Pear Tarte Tatin.
Dan and Steph’s Apple and Pear Tarte Tatin. Glen David Wilson

RECIPE: Apple and Pear Tarte Tatin

THERE is something comforting and satisfying about classic dishes.

Combinations of ingredients that bring back childhood memories make us enjoy the dishes even more. One classic combination is apple and cinnamon.

It's a perfect match. Chuck in some caramel, short crust pastry and vanilla ice cream and we are in heaven.

Here is a classic French dish - an apple and pear tarte tatin.

Apple and Pear Tarte Tatin

INGREDIENTS:

Pastry -

  • 180g plain flour
  • 110g unsalted butter, chilled
  • 3 tbs icing sugar
  • 2 egg yolks
  • 2-3 tbs chilled water.

Filling -

  • 4 granny smith apples
  • 3 green pears
  • 90g unsalted butter
  • 40g caster sugar
  • 1 tbs water
  • 2 tbs lemon juice
  • 1 vanilla pod, split in half
  • 1/2 tsp cinnamon.

METHOD:

Preheat oven to 220 degrees.

To make the pastry, place flour, icing sugar and butter cubes into a food processor and blitz until they look like breadcrumbs.

Add egg yolks and blitz again. If the pastry doesn't form a ball in the processor, slowly drizzle a small amount of cold water as it's running.

Once the pastry is done, it will form a ball to one side of the processor.

Place pastry on to a flour bench and bring together softly, but do not knead.

Wrap the pastry in lightly floured Clingwrap and place in the fridge for at least 15 minutes.

Then peel core and thickly slice apples and pears. Squeeze over lemon juice.

Place butter and sugar in a large frying pan with the water. Heat gently until the butter has melted, then bring to the boil.

Add in apples, pears, cinnamon and split vanilla bean.

Allow to boil away until the caramel becomes thick and caramel-like. Make sure that the apples and pears are nicely arranged in the pan.

Take out the pastry and roll out on a lightly floured surface to a thickness of 4mm. Lift the pastry on to the apples and pears, tuck in the edges.

Place the entire frying pan in the oven and bake for 35-40 mins or until the pastry is golden.

Remove from oven and allow to stand for 10 minutes. Then place a plate or board over the top and carefully invert.

Serve immediately while warm with vanilla ice cream.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.



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