Spiced citrus tarte tatin with butter puff pastry

Wash and slice the ClemenGolds thinly (leaving the peel on) and set aside.

Unroll the puff pastry and, using your skillet as a measure, cut out a circle about an inch wider all round than the size of the skillet that you are using. Set aside in the fridge until needed.

Place the skillet (it needs to have an oven proof handle) onto the hob over a low to moderate heat.

Place the butter, sugar, sweet rub and lemon juice into the skillet and melt all together without stirring.

Add the vanilla seeds and pod and star anise.

Allow the mixture to caramelize and turn a medium golden colour giving it a bit of a shake every now and again.  Don’t allow it to go any darker than that as it can burn very easily.

Remove the pan from the heat and place the ClemenGold slices in the caramel in circles, overlapping the slices slightly and placing the last one in the centre of the pan so the whole base is covered.

Set aside to cool for 10 – 15 minutes.

Preheat oven to 200°C while the caramel is cooling.

Remove puff pastry from the fridge and place it lightly over the top of the caramel in the skillet. Fold and tuck the extra bits down the sides carefully as the caramel might still be hot enough to burn your fingers.

Brush lightly with the egg wash and bake on the middle shelf in the oven until the pastry is puffed up  and a deliciously medium golden brown colour.

Remove from the oven then place a large flat serving plate over the top of the skillet.

Using oven gloves or a couple of folded dish towels hold the plate and pan tightly together and in a quick motion flip them over and place plate down  on to the counter.

Remove the pan – if any slices have remained behind gently lift with a spatula and place back into position.

Allow to cool slightly then remove the star anise and vanilla pod and cut into wedges.

Serve with whipped cream, crème frâiche or ice-cream.

Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s
blog, click here.