James Martin’s Drambuie Apple Tarte Tatin
Reading time 3 Minutes
Apple tarte tatin is a classic and this recipe makes the perfect treat to enjoy as the nights draw in
Chef James Martin has been using Drambuie in puddings and desserts for 25 years and this comforting classic apple tarte tatin is just what we all need this autumn.
- 200g all butter puff pastry
- 250g caster sugar
- 125g butter
- 50ml Drambuie Honeyed Liqueur
- 8 Pink Lady apples peeled and cored
- To serve:
- 200ml double cream
- 2 tbsp icing sugar
- 4 tbsp Drambuie Honeyed Liqueur
- 1 vanilla pod
- Pre- heat the oven to 200°C/400°F degrees.
- Melt the sugar and butter in a non-stick pan, once melted keep on a medium heat and add the apples, cooked and keep turning the apples for 20 minutes until nicely caramelised, this will take time, but it is the most important part of making a good tarte tatin. Be careful not to damage or break up the apples.
- Add the Drambuie Honeyed Liqueur and leave to cool slightly before adding to the oven dish with half of the caramel.
- Roll the puff pastry to about three to four millimetres thick and cut into a circle approx one inch larger than the dish your apples are to be cooked in.
- Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.
- Remove from the oven and cool slightly before turning out onto a serving plate.
- Mix the cream with the icing sugar, Drambuie Honeyed Liqueur and vanilla pod seeds and place in a serving jug.
- To serve, warm the remaining caramel and brush over the tarte tatin and serve warm.