Australian Gourmet Traveller - (07)July 2019 (1)

GOURMET TRAVELLER 99

200 gmcastersugar
100 gmunsaltedbutter,chopped
4 largepinkladyapples,
peeled,coredandquartered
375 gmsheetbutterpuff
pastry(seenote),rolled
to3mmthick
Icing sugar, for dusting

83°C(10minutes).Passthrough

a finesieveintoa bowl,stand

bowlin a largerbowloficeand

stirtoreleaseheat.Once

cooled,churnin anice-cream

machine.Transfertoanairtight

containerandfreezeuntilfirm.

Makesabout1.2litres.

2 Preheatovento190°C.

Dividesugarbetween6 deep

13cm-diameterovenproof

fryingpans,oronelarge

25cm-diameterpan,shaking

toformanevenlayeroverthe

base.Placeovermediumheat

andmeltsugarwithoutstirring

untilit hascaramelisedtoan

ambercolour(seenote).Divide

butterequallybetweenpans,

andmixuntilwellcombined.

Setasidetocoolslightly,then

arrangeapplein pans,packing

astightlyaspossible.

3 Cutpastryintorounds2cm

largerthanthediameterofpans.

Placepastryoverapple,tucking

excessdowninsidepanaround

apple.Placepansin ovenand

bakeuntilthepastryis puffed

andgolden(25minutes).Stand

for5 minutesforcaramelto

coolandthickenslightly.Place

a servingplatelargerthanthe

diameterofthepanontopand

quicklyinvert(beverycareful,

hotcaramelmayspillout).Lift

thepansoffthetartesandstand

for5 minutesbeforeserving

witha generousscoopofstar

aniseice-cream.

NoteCarêmebutterpuffpastry,

availableatsupermarkets,is

soldin 375gmsheets.Don’t

bescaredtotakeyourcaramel

niceanddark–theappleswill

absorbit, whilealsoreleasing

theirownjuices,andit will

becomea littlelighteronce

cooked– justdon’tburnit.

DrinksuggestionsConfit

appleandbutterypuffpastry

area perfectmatchfora

late-harvestchenin.Thiswill

bringa textureandflavour

profilewithamazingresults.

ChooseonefromMargaret

RiverinWesternAustralia.

Orgofora pommeaude

Normandieora French-style

semi-sweet cider.●

AppletarteTatin,

staranise ice-cream

SERVES 6

“Oneofmyall-timefavouritedesserts,nothingbeatsthe
goldenpastryandroasty,slightlytartappleflavourwith
a rich,darkcaramel,”saysPickett.“Adda bigscoopof
spiced star anise ice-cream and it’s winter’s delight.”

STARANISEICE-CREAM

8 staranise

360 mlmilk

35 gm(⅓cup)skim-milk

powder

750 ml(3cups)cream

150 gmeggyolks(about 7 eggs)

200 gm caster sugar

1 Forice-cream,preheatoven

to180°C.Placestaraniseon

a bakingtrayandroastuntil

fragrant(6minutes).Bring

milkandstaranisetoa simmer

in a saucepanovermedium

heat,thenleavetoinfuse

(30minutes).Addmilkpowder

andwhiskuntildissolved.Add

creamandbringjusttotheboil.

Meanwhile,whiskyolksand

sugarin a heatproofbowluntil

pale.Adda thirdofthemilk

mixturetoyolkmixtureand

whisktocombine.Pourintopan

withremainingmilkmixtureand

stiroverlowheatuntilthick

and a sugar thermometer reads