Apple Tarte Tatin with Chai Infused Sugar

Method

Preheat the oven to 250°C (230°C fan).

While the oven preheats, make the pastry by mixing the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolks and continue to mix until the dough comes together.

When the dough is ready, take it out of the food processor and separate it into two pieces (this helps the pastry freeze quicker). Wrap both pieces in clingfilm and put in the freezer to chill for at least an hour.

To make the filling, place your pre-cut apple wedges into a bowl and squeeze the lemon juice over them until completely covered.

Sprinkle 85g of your Dragonfly Indian Spiced Chai infused sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and ensuring the sugar doesn't burn. This will caramelise the sugar. Remove from the heat once the sugar becomes golden brown.

Place your apple wedges in one single layer across the bottom of the pan. Put the pan in the oven and bake until the apples have softened - approximately 10 minutes.

Once softened, remove from the oven and sprinkle over the remaining Chai infused sugar and dot the butter on top. Take both pieces of your cooled pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry over the apples until it forms an even layer at least 2.5cm thick. 

Return to the oven, turn the heat down to 220°C (200°C fan) and bake until the pastry is golden brown - approximately 20 minutes. Remove from the oven and leave to rest.

Choose a serving dish larger than the pan. Hold the dish and pan firmly together (use a tea towel to hold the pan), quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan all round with a wooden spoon, then lift off. Your Apple Tarte Tatin will be left on your serving dish with the apple on top.

Serve warm with double cream or vanilla ice cream and a steaming cup of Dragonfly Indian Spice Chai tea!