AT A GLANCE
"I love the tarte Tatin with a twist at The Pot Food & Wine
in Adelaide. Would you kindly share the recipe?"
Maryanne Cavendish, Adelaide, SA
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.
|01||For Calvados ice-cream, bring cream, vanilla bean and seeds to just below the boil in a saucepan over medium heat, remove from heat and set aside to infuse (30 minutes). Return to heat and bring to just below the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (1-2 minutes), then, whisking continuously, add hot cream mixture in a thin steady stream until incorporated. Transfer to a clean saucepan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-7 minutes). Transfer to a bowl, stir occasionally until cool, then refrigerate until cold. Remove vanilla bean, stir in Calvados, then freeze in an ice-cream machine. Transfer to a container and freeze until required. Makes 750ml.|
|02||For caramel, stir sugar and 50ml water in a small saucepan over medium heat to dissolve sugar, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful as hot caramel will spit), stir to combine, then pour onto an oiled baking tray. Set aside to cool, break into coarse pieces and process in a food processor to fine crumbs. Set aside.|
|03||Stir sugar, ginger, cinnamon and 400ml water in a saucepan over medium heat to dissolve sugar, then simmer until reduced by one-third (8-10 minutes). Remove from heat, cool slightly, then add apple and rhubarb and set aside to cool.|
|04||Preheat oven to 190C. Divide caramel among eight buttered 12cm-diameter round shallow baking dishes. Drain rhubarb and apple (discard liquid), then arrange over caramel. Cut 13cm-diameter rounds from pastry and place over fruit, tucking in edges, then place dishes on an oven tray and bake until pastry is golden, puffed and cooked through (10-12 minutes). Cool slightly (1-2 minutes), then carefully invert onto serving plates and serve hot with Calvados ice-cream.|
Note We use Carême puff pastry, which comes in pre-rolled 375gm sheets. If it's unavailable, substitute another good-quality butter puff pastry. The Pot Food & Wine uses Comte Louis de Lauriston Calvados, available from Spirits of France.