Culture

Recipe: Justine Schofield’s Freshly Flipped Apple Tarte Tatin

Champagne and dessert, it’s very french!

06/21

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Written by Jo Hombsch

Justine Schofield is one of Australia’s most recognisable culinary faces. And since Masterchef, she’s forged a reputation as an elegant cook with an Australian/French flair to everything she does.

With a passion for all things French (with credit to her heritage and upbringing) it makes sense that one of the world’s oldest Champagne houses Maison Lanson partnered with Justine on a new venture. Working closely with the brand, Justine created bespoke recipes that are a perfect match to two of Lanson’s blends – the Lanson Black Label and the Lanson Le Rosé, with the aim of disproving the misconception that champagne can’t be paired with food.

“It has been such an exciting experience to cook with Champagne as the inspiration for the dishes – it took me back to my Masterchef days! I am thrilled to be working with Champagne Lanson, creators of such special and unique champagnes that pair incredibly well with food, which is something many people find a surprise!”

When it came to creating one of the recipes, Justine went back to her roots, developing an Apple Tarte Tatin recipe to pair with Champagne Lanson Le Black Label Brut which is very delicate, fresh and elegant. Adding that “Champagne and dessert, it’s very French and one of the finest pairings of all time”.

“It has been such an exciting experience to cook with Champagne as the inspiration for the dishes – it took me back to my Masterchef days!

Justine Schofield Apple Tart Tatin

Author: Justine Schofield
Total Time: 30 minutes
Yield: 4 1x

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Ingredients

Scale

1 sheet of good-quality, all-butter puff pastry cut into 24cm discs
100g caster sugar
50g butter
1 tsp. cinnamon
5 Granny Smith apples, peeled and cored, cut in half
Chantilly cream or Vanilla bean ice cream, to serve

Instructions

Preheat the oven to 190C
Add sugar to a 22cm (approx.) dry frying pan over medium heat. Shake the pan so the sugar melts evenly and starts to change colour and becomes golden. To control the caramel, remove off the heat if need be.
Add the butter and cinnamon and allow to melt. Then add the apples, and use a fork and spoon to roughly coat in caramel and cook for 4-5 minutes. Remove from heat and turn all the apple so their peeled, round side is down and slightly overlap.
Lay the pastry over the apple and then tuck on all sides, as if it were a blanket. Bake for 30-35 minutes or until golden brown.
Once cooked, bring it out of the oven and rest for 10-15 minutes.
Gently twist the pastry to ensure the apple detaches from the bottom. In one big gesture, flip the tart tatin upside down onto a plate. Slice and then serve with Chantilly cream or ice cream.