Apple Tarte Tatin on the braai

4 servings Prep: 15 mins, Cooking: 1 hr
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By Food24 July 26 2017
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Ingredients (17)

For the puff pastry
200 g flour — bread
50 g flour — cake
2 ml salt
250 g butter
125 ml water — iced
lemon juice
4 apples — granny smith
For the butterscotch sauce:
112 g sugar
0.5 ml lemon juice
57 ml cream
27 g butter
For the crème anglaise:
250 ml milk
2 eggs — just the yolks
125 g castor sugar
1 vanilla — pod
50 ml amaretto liqueur
For the garnish:
100 g chevin
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Preheat the oven: 180°C

Sift the flour with the salt. Rub a large nut of butter into the flour. Mix the water and lemon juice into the flour until a dough forms. Knead lightly for 4 minutes. Rest in the refrigerator, and then lock in the butter: 2×3 folds and 2×4 folds. 

Roll out in all directions. Rest in the fridge overnight. Roll out again in all directions, as thin as desired. Cut into desired shape and place in the fridge to rest again for 30 minutes. 

Place on a greased oven tray into the preheated oven. Pre-cook until lightly golden brown. 

Slice thinly and arrange nicely in an oven-proof pan smeared with butter.

Combine the sugar and lemon juice in a heavy bottomed saucepan, and bring to the boil over high heat. Cook until golden brown, remove from the heat and then slowly whisk in the butter and then the cream. 

Add half the sugar to the milk and heat through until the sugar is dissolved. Add the other half of the sugar to the egg yolks and whisk through. 
Once sugar is dissolved, add the milk mixture to the egg mixture slowly while whisking and return to the heat till nappe consistency (85°C). 

Once all the ingredients are ready, heat the braai (Weber) to a high temperature. Place the pan with the apples slices on the heat of the braai and cook through. 

Add the caramel sauce to the apples and then cover with the pre-baked puff pastry. Close the braai and allow to cook for a further for 10 minutes. 

Once ready, remove the pan from the braai and turn over onto a plate.  Crumble chevin cheese over the top of the tart, cut into portions and serve with warm crème anglaise.

Recipe by  of Darien Prophet of The Institute of Culinary Arts.

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