| Servings | serves |
Ingredients
Vanilla Crème Fraiche
- 200 grams Creme Fraiche
- 10 grams Icing Sugar
- 1 Vanilla Bean split & seeds scraped
Apple & Rosemary Caramel
- 100 grams Caster Sugar
- 60 ml Water
- 60 ml Thickened Cream
- 100 grams Unsalted Butter roughly cubed
- 3 sprigs Rosemary plus extra for garnish
- 1 Vanilla Bean split & seeds scraped
- 4 - 5 Apples sliced width ways in 1.5cm thick rounds
- Puff Pastry
Ingredients Vanilla Crème Fraiche
Apple & Rosemary Caramel
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Instructions
- Preheat oven to 200°C. Place a large oven proof non-stick (approx 29cm) frypan over a medium heat, and sprinkle the sugar over the base, pour the water over and allow the sugar to dissolve.
- Keep the sugar mixture at a slow boil as it will begin to caramalise quickly, roughly 7-9 minutes. When the caramel is a dark golden colour, turn off the heat and add the cream and stir. Add the butter, rosemary and vanilla seeds and stir to combine.
- Once the butter is melted, lay the apple rounds in the caramel to cover the base of the frypan.
- Cut out the pastry to fit snuggly inside the frypan. Lay the round over the top of the apples, tucking the sides down. Turn the heat back on and continue to cook at a very gentle simmer for 1 minute. Don’t worry if the caramel seeps over the edges.
- Transfer the frypan to the oven (on a rack positioned in the middle of the oven) for 35-40 minutes or until the pastry is puffed, golden, and cooked through.
- Remove from the oven and rest for 30 seconds. Lay a large plate over the top of the frypan and flip the frypan over onto the plate turning the tart upside down.
- Fix any apples that may have moved, garnish with fresh rosemary and serve with scoops of the vanilla crème fraiche.
- For the vanilla creme fraiche, whisk all the ingredients together to combine, set aside until needed.
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