Star Anise Apple Croissant Tarte Tatin Recipe by Josh AngusLeave a Comment
This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 105 miles south of Paris, in the 1880s.
The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!
Josh used our Copper Tri-Ply Range so find out what we love about it here.
About Josh Angus…
Head Chef at Michelin Starred restaurant Hide in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Tarte Tatin!
- 5 granny smith or braeburn apples
- 120g caster sugar
- 85g butter
- 2 star anise
- 1 vanilla pod
- 50g water
- 1 large sheet of croissant dough pastry or puff pastry, 200g pastry
Copper Tri-Ply 24cm Non Stick Frying Pan
- Peel and quarter the apples and then slice them evenly into wedges around 3cm thick.
- Pre heat oven to 170 -180 degrees.
- Heat the water and sugar together in a Copper Tri-Ply 24cm Non-Stick Frying Pan over a medium heat and cook until it is a light amber colour. Stir it for 5 to 7 minutes to avoid any lumps.
- Once the colour is achieved, add in butter, scraped vanilla pod, whole vanilla pod, and star anise. Stir constantly to achieve a golden brown colour.
- Add the apples, stirring until they are coated in thick layer of caramel. Cook on a low heat for a few minutes, slowly turning the apples.
- In the meantime, roll the pastry out to 2cm thickness and cut out a large circle to be placed on top of the apples. Use the top of the frying pan as a stencil.
- Take the pan off the heat and arrange the apples in a circle or a pretty design, with the star anise and vanilla pod in the middle.
- Lay the circle of pastry on top of the apples and bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper and cook it for 10 minutes longer.
- Cool for a good 45 minutes, allowing it to set slightly, then invert onto a serving plate (be careful when doing so).
- Serve with vanilla ice cream or custard.
For more delicious food, find Josh at Hide! Find out more about Hide here.