Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus
An international favourite dessert, 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!
About Josh Angus…
Head Chef at Michelin Starred restaurant Hide Ground 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 Pixar-style Ratatouille!
5 granny smith or brae burn apples
120g caster sugar
1 vanilla pod
1 large sheet of croissant dough pastry or puff pastry, 200g pastry
To serve vanilla ice cream or custard
Copper Tri-Ply 24cm Non Stick Frying Pan
- Peel & quarter the apples, slice the apples evenly into wedges around 3cm thick.
- Pre heat oven at 170-180c
- In a copper pro ware frying pan over a medium heat, heat the water & sugar together cook until light amber colour. Stirring to avoid any lumps for 5 to 7 minutes.
- Once colour is achieved add in butter, scraped vanilla pod, whole vanilla pod & star anise stirring constantly to achieve a golden brown colour, add apples stirring until they are coated in thick layer of caramel. Cook on a low for minutes slowly turning the apples.
- In the meantime, roll the pastry out 2cm thickness, cut out a large circle to be placed on top of the apples. Use the top of copper frying pan as stencil to cut out.
- Take the pan off the heat now & Arrange the apples in a circle or a pretty design, with star anise & vanilla pod in the middle. Lay the circle of pastry on top of the apples & 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 & cook for 10 minutes longer.
- Cool for a good 45 minutes allowing 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 Ground here.