John Ralley has joined the team at Manta on Sydney's exclusive Woolloomooloo wharf as head pastry chef. After 27 years in the business, his passion for all things sweet hasn't waned and his skills continue to impress. Here he shares his recipe for apple tart tatin, a classic dessert perfect for the cooler months.
Manta's apple tart tatin
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2 medium sized royal gala apples
50g unsalted butter
120g caster sugar
250g strong flour
50g unsalted butter
135g unsalted butter (to fold into the dough)
For the dough, place all dry ingredients in a bowl. Pour melted butter (50g) into the bowl, add water and mix until the dough stretches when pulled apart (approx 9 minutes).
Roll the dough out into a block then cool for half an hour in the fridge.
Roll the block out to a 1cm thickness. Cut the 135g of butter into 1cm thick slices, and place them in the middle of the square, fold the edges of the dough into the middle.
Roll the dough out lengthways to a rectangular shape at a 6mm thickness, then fold the opposite ends in towards the middle, then close over like a book. Repeat three times but rest in the fridge for half an hour between folds.
Pre-heat your oven to 180c.
Peal and core two green apples, cut into four even segments.
In a cold pan, spread the 50g of butter to an even thickness, sprinkle sugar evenly across the butter. While the pan is still cold, place the apple segments with the cored side facing up. Cook until the apples are caramelized on the rounded side. Set aside.
Roll out pastry to a 2mm thickness, cut out a disc to suit your baking ramekin. Stack each ramekin with caramel in the base, then the apples, and pastry on top (baking upside down). Bake for 30 minutes or until golden and crisp. Turn the tarte tatin out onto a plate. Serve with a scoop of vanilla bean ice cream.
Manta Restaurant & Bar
6 Cowper Wharf Road, Woolloomooloo, NSW
(02) 9332 3822
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