The Four Seasons Hotel in Chicago is a very special place for me.
The lounge is cozy and relaxing and I have spent plenty of time with a cup of coffee; alone or with friends, enjoying the atmosphere and the desserts!
This afternoon was no different.
It was a warm and sunny Autumn day in the Windy City and we sat by a window enjoying the view and the sun streaming in.
This apple tarte tatin was warm, caramel and puff pastry perfection.
I personally, took the world tour of coffees! I had 2 espressos, a cappuccino and a cafe latte!
It was a long afternoon and I couldn’t resist the excellent brew!
And, of course, the photos.
With the warm sunlight soaking everything on our table in a golden glow, every shot was glorious.
This is not the recipe for the Four Seasons Apple Tarte Tatin, however, this looks amazing Courtesy of Curtis Stone.
CLASSIC APPLE TARTE TATIN WITH VANILLA ICE CREAM
7 oz / 200 g butter
7 0z / 200 g caster sugar
4 apples, peeled, cored and cut into halves
1 cinnamon stick, broken in half
2 vanilla pods, split lengthways
2 x 7 in / 18 cm pastry disks, rolled to a thickness of 0.1 in / 3 mm
2 vanilla bean ice-cream balls
For the caramel sauce
7 oz / 200 g castor sugar
3 fl oz / 100 ml double cream
1.Pre-heat oven to 350F / 180C.
2.In two 6 in / 15 cm high-sided copper pans, push 100 g of the butter into each pan and sprinkle 100 g sugar over the butter in each pan.
3.Place four apple halves, core-side facing up, onto butter and sugar in pan.
4.Place cinnamon stick and vanilla pod in between the apple halves to resemble a cross.
5.Stretch pastry over the apples pushing pastry down between the apples and the sides of the pan.
6.Prick pastry 4-5 times using a fork.
7.Place tarts in fridge and allow pastry to rest for 1 hour.
8.Over a medium to high even heat, on preferably an electric stove or BBQ, begin to caramelize sugar and butter (NB. you wont be able to
see the full extent of the sugar colouring but if you gently swirl the pan, you will get glimpses down the side of the pastry of the colour the sugar is turning this should take around 4-5 minutes).
9.Transfer tarte tatin to preheated oven and cook until the pastry is golden brown, approximately 18-22 minutes.
10.Once the tarts come out of oven, it is best to allow them to sit for around 1 hour to allow all flavours to amalgamate.
To make the caramel sauce
1.Place the sugar in a saucepan over a medium to high heat and allow sugar to dissolve.
2.Once sugar has turned to liquid and begins to change colour, keep a careful eye on it as sugar will change colour and burn quickly.
3.You need sugar to turn golden brown before adding cream.
4.Once cream is incorporated, remove from heat and allow to cool slightly.
To Serve the Tartin
1.Place pans with tarts over a high heat until the caramel in the bottom begins to bubble.
2.In a swift movement, turn tarte tatin over onto a clean plate, discarding vanilla and cinnamon stick.
3.If the plate is a little messy, it may be easier to transfer tarte tatin to a clean plate to serve.
4.Drizzle caramel sauce around tarte tatin and serve with vanilla ice-cream.
5.One tarte tatin will serve two people.