Apple Tart Tatin with Bacon Wafers & Burnt Fig and Honeycomb Ice-cream
Published 25th November, 2019
Cuisine: Australian / French Serves: 4
Preparation: 15 Mins Cooking: 35 Mins
- 200 gm Barossa Fine Foods Gourmet Bacon, thinly sliced (rind removed)
- ¾ Cup Caster Sugar
- ¼ Cup Water
- 60 gm Butter
- 4 Pink Lady Apples
- 1 Sheet “Careme” Puff Pastry
- 1 Container “Maggie Beers” Burnt Fig, Honeycomb & caramel Ice-cream
- Slivered Almonds, toasted (optional)
- To prepare the bacon, preheat the oven to 180℃, line a baking tray with baking paper and arrange the bacon on the tray in a single layer. Place in the oven and allow to cook until crispy, turning once whilst cooking. Drain on paper towel once cooked.
- For the tart, cut a piece of puff pastry the same size as the pan (use a plate of a similar size as a template to cut around) place puff pastry in the fridge until ready to use.
- Peel and deseed the apples and cut into quarters
- In a heavy based pan or skillet place add the sugar and water, over a medium heat, stir the sugar and water together until the sugar has dissolved, once the sugar has dissolved allow to gently simmer (without stirring) for 7-8 minutes until golden brown. Remove from the heat and gently stir in the butter.
- Arrange the apples, cut side up and overlapping slightly in the skillet. Place the sheet of prepared pastry over the top and tuck in at the edges, make a few small incisions in the pastry top (to allow the steam to escape) with a small sharp knife.
- Bake in the oven at 180℃ for 30-35 minutes or until the pastry is puffed & golden. Remove from the oven and set aside for 10 minutes before upturning on a serving plate.
- To serve, place a few of the crispy bacon wafers on top of the tart, top with ice-cream & the rest of the bacon wafers.
- We have used the Burnt fig & honeycomb ice-cream, but this would be equally as good with vanilla ice-cream.