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Maggie Beer’s Tarte Tatin

Name: Maggie Beer’s Tarte Tatin
Ingredients: 25g toasted whole blanched almonds; 225g strong baker’s flour, plus more for dusting; 250g cold unsalted butter, diced; 5g sea salt flakes; 80g iced water; 260g milk; 260g pure cream; 100g liquid glucose; 1 vanilla bean, seeds scraped; 60g caster sugar; 5 egg yolks; 8 medium sized Pink Lady apples; 125g caster sugar; 50g water; 150g verjuice; 80g unsalted butter, softened, plus more for greasing; ½ tbsp rosemary tips; Rough Puff Pastry disc; 1 egg, beaten , for egg wash; 180g pure cream; 150g verjuice; 50g caster sugar; 3 egg yolks; 1 whole egg; 65g crème fraiche; fresh rosemary tips

Maggie Beer

14 May 2018

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Rough Puff Pastry

25gtoasted whole blanched almonds

225gstrong baker’s flour, plus more for dusting

250gcold unsalted butter, diced

5gsea salt flakes

80giced water

Ice Cream

260gmilk

260gpure cream

100gliquid glucose

1vanilla bean, seeds scraped

60gcaster sugar

5egg yolks

Tarte Tatin

8 mediumsized Pink Lady apples

125gcaster sugar

50gwater

150gverjuice

80gunsalted butter, softened, plus more for greasing

½ tbsprosemary tips

Rough Puff Pastry disc

1egg, beaten , for egg wash

Custard

180gpure cream

150gverjuice

50gcaster sugar

3egg yolks

1whole egg

65gcrème fraiche

Garnish

fresh rosemary tips

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

MilkCreamButterRosemaryAppleFlourAlmondsVerjuiceCrème FraicheVanilla BeanCaster SugarSalt FlakesEgg YolkWaterPie and Tart

Recipe by Maggie Beer. Originally published by Network 10 on 14 May 2018.

Original on 10 Play ↗