Turning the classic Tarte Tatin up a notch with BAYAB: sweet caramelised apples meet a cheeky splash of gin for a dessert that's equal parts fancy and fun.
Warning: may cause swooning (and seconds).
Ingredients
Serves 8
- 170g castor sugar
- 125ml BAYAB Classic Dry Gin
- 1 tsp vanilla essence
- 2 star anise or 4 juniper berries
- 4 granny smith apples (peeled, cored, and quartered)
- 50g salted butter, cubed
- 1 puff pastry sheet, thawed
- Vanilla ice-cream and ground cinnamon, to serve
Method
- Preheat oven to 180°C.
- Place sugar, gin, vanilla pod and seeds, and juniper in a 22cm ovenproof frying pan over medium heat, stirring to dissolve sugar. Cook for 3-4 minutes or until light golden, then add apples, core-side facing up, and cook for 1-2 minutes or until light golden. Add butter and remove from heat.
- Cut the puff pastry sheet in half and place the halves on top of each other. Use a rolling pin to lightly press the halves together. Lay the pastry over apples and, using a wooden spoon, carefully tuck in edges. Bake for 30 minutes or until pastry is golden and crisp.
- Invert onto a serving plate while still hot and serve with ice-cream and ground cinnamon. Enjoy!
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