© Copyright 2017 Emile Henry
Apples and Camenbert Tarte Tatin
USING THE TARTE TATIN
For 6 servings
- 1 x packet 375g Carême All
- Butter Puff Pastry
- 6-8 Golden Delicious apples
- 170g caster sugar
- 80g semi-salted butter
- 1 tbsp cumin seeds
- ¾ of a Camembert cheese (not too ripe)*
Note: You can use other Normandy cheese instead, such as Livarot or Pont-L’Eveque.
- Peel the apples, cut in quarters and remove the core.
- Remove the rind of the Camembert and cut it in slices 0.5cm thick.
- Pour the sugar, spreading it in the dish and place on a low heat. The caramel will form very quickly. When it is even, switch off the heat and add 50g of butter in small pieces. Mix byholding the handles of the dish and making circular movements, without using a spoon.
- Pre-heat the oven to 180°C.
- Arrange the apple quarters, packing them in tightly, with their backs in the caramel. Place the slices of Camembert between the apples (keep a few slices for decoration). Spread the remaining butter on the apples and sprinkle over the cumin.
- Cover apples with puff pastry. Roll the surplus pastry back onto the top to make a band all the way around. Make a few scores in the pastry with a knife.
- Place in the oven and bake for around 40 minutes.
- Remove the tart from the oven and leave to rest for 10 minutes before turning over on to the serving dish. Decorate with the remaining pieces of Camembert and a little cumin. Serve immediately.