Apple Tarte Tatin

Ingredients:

Preparation mode:

Steps for apples

1. Peel apples and slice into 2-3 mm strips with a mandolin
2. Select 10 cm deep gastro size tray, spry with grease spray and line with parchment paper.
3. Sprinkle  caramel powder on to a tray and place a layer of apples
4. Repeat the process until all apples used up.
5. Finish with a heavy layer of caramel powder
6. Bake at 170 C for 35 min.
7. Cover with parchment and place another deep tray on top and drain juices, keep it for glaze.
8. Refrigerate and slice in to 4×9 cm

Steps for sweet pastry:

1. Poll it out in to sheets 3-4 mmthickness
2. Bake at 165 for 12-15min or until golden brown
3. Cool down covered with damp cloth
4. Slice in to 4×9 cm
5. Store in a air tight container

Dry caramel – recipe here

Apple glaze – recipe here

Apple crisps – recipe here

Sweet pastry for base – recipe here

Apple puree for plating- recipe here

Crumbs under ice cream – recipe here

Buttermilk and lime  Ice-cream – recipe here