Oceania chef instructor, David Shalleck, teaches at The Culinary Centre on Riviera and Marina. Here he shares some of his favourite recipes including this classic French Tarte Tatin. We can’t think of a better dessert to round off Sunday lunch in the garden…

INGREDIENTS

Serves 6-8

6 tbsp unsalted butter
6 tbsp dark brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 1/2 tsp lemon zest
3 Granny Smith Apples
Puff pastry sheet
Crème fraiche, sour cream, Greek yogurt, or vanilla ice cream

METHOD

Preheat the oven to 350ºF. Melt the butter in a 10-inch ovenproof nonstick skillet over very low heat. In a medium bowl combine the sugar, cinnamon, nutmeg, and lemon zest. Stir the butter into the sugar mixture. Core and peel the apples; then cut each into six equal wedges. Place the apples in the bowl and gently toss to coat them with the sugar mixture. The sugar mixture may clump a little, which is fine since it will melt during the baking.

Arrange the apple wedges in a single layer across the bottom of the skillet with the rounded sides facing down. Use a rubber spatula to get any residual sugar mixture from the bowl and scatter it on the apples. Cover the apples with the puff pastry. Tuck the corners of the pastry into the side of the pan so the apples are completely enclosed. Poke the pastry with a fork or tip of a paring knife. Bake 30-35 minutes until the pastry rises and it is light brown on top.

Let cool 10-15 minutes then carefully invert onto a plate. Serve warm or at room temperature with a dollop of crème fraiche on the side.

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