Doenjang Yuzu Apple Tarte Tatin recipe in description)

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Издатель
Doenjang Yuzu Apple Tarte Tatin (serves 3-4)

Ingredients (20cm pan)
4 medium to large apples (I used Pink Lady)
Sugar 100g
Unsalted Butter 50g
Doenjang 1tsp (Korean fermented soybean paste)
Yuzu Juice 2tsp
Frozen puff pastry sheet 1

Steps
1. Peel, quarter and core apples
2. Caramelise sugar. Don’t stir as this will crystallise, just turn on heat and leave. Once sugar starts melting and slightly browning swirl around so it covers all the white sugars.
3. Once brown enough Add yuzu juice first to stop caramelisation and add butter.
4. Mix in doenjang and set apples in.
5. Without covering, bake at 190c for 10 minutes to draw moisture out of apples and cook caramels in.
6. Take out, let it cool, cover with pastry sheet cut to size and cut a small knife hole in the middle to let steam out.
7. Bake at 190c for 25minutes (check in between so it doesn’t burn
8. Let rest for 5 - 10 minutes flip with plate on top, slightly torch bottom of pan and lift off carefully
9. Enjoy with a scoop of vanilla ice cream

This was a very technical dish and took me 5 tries to succeed! But it was SO worth it so try it out and let me know how you go
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