Posts tagged " Apple tart "

Demonstrating at Countryside Live

October 27th, 2017 Posted by Blog, Events, Recipes No Comment yet

Yves demonstrating at Countryside LiveIngredients at Countryside Live 2017

Yves took to the stage for the fourth time this year when he joined a whole host of talented chefs at Countryside Live, Yorkshire’s premier autumn country show.

Thousands of visitors attended the new-look show at the Great Yorkshire Showground, hoping to get a glimpse of TV favourites Julian Norton and Peter Wright and learn a whole host of cooking tips at the Cookery Theatre.

An enthusiastic crowd greeted Yves, drawn in by the delectable aroma of cooking and the chance to do some tasting. The demo was ably hosted by Sue Nelson of Yorkshire Food Finder. Find out more at http://yorkshirefoodfinder.org/index.php

Yves took the audience step by step through his thin apple tart with cider, blackcurrant & apple compote with creamy caramel. If you’d like to experience Countryside Live for yourself and welcome in autumn, why not give Yves’ delicious recipe a go?

Apple tart with apple cider compote and blackcurrant syrup - Countryside Live

 

 

 

 

 

 

 

 

Apple tart with apple cider compote and blackcurrant syrup

Serves 4

Ingredients

For the tart:

  • 1 role of puff pastry
  • 4 royal gala apples
  • 4tbsp of maple syrup
  • 40g butter

For the compote:

  • 2 pink lady apples
  • 20cl apple cider
  • 10cl blackcurrant syrup

For the creamy caramel:

  • 100g caster sugar
  • 50g butter
  • 100g double cream

Method

Cut out 4 circles of 14cm diameter in the pre-rolled puff pastry.

Peel the royal gala apples, take the core out with an apple corer. Slice the apple in thin round slices of approx. 3mm each.

Make a rosette on top of the pastry, using one whole apple for each pastry circle. Pour on top of the tarts 1tbsp of maple syrup and add a chunk of butter (10g) on top.

Bake the tarts for 30mns at 160 degrees C.

Peel the pink lady apples, dice them in medium size pieces and slowly cook with the cider and blackcurrant syrup to obtain a compote.

Make a dry caramel by cooking the sugar only at first. Take the sugar off the heat and add the butter. Let it melt and add the cream. Put back on the heat and bring it to the boil for 1mn.

Place the tarts in the centre of a plate. Put a spoonful of compote on top and drizzle with caramel.