Sichuan Tarte Tatin

Ingredients

While the original French Tarte Tatin is known for its buttery caramel and delicate flavors, the Sichuan Tarte Tatin takes a bold departure. It incorporates the signature Sichuan peppercorns and chili, infusing the dish with a numbing and spicy sensation. This adaptation adds an exciting twist to the traditional dessert, creating a unique fusion of French and Sichuan cuisines. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 large apples, peeled, cored, and halved (900g) 6 large apples, peeled, cored, and halved (900g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 sheet puff pastry, thawed 1 sheet puff pastry, thawed
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 60g (Sugars: 45g)
• Protein: 2g
• Fiber: 5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large oven-safe skillet, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant. Remove from heat and crush them using a mortar and pestle.
3. 3.
   In the same skillet, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color.
4. 4.
   Add the crushed Sichuan peppercorns and chili flakes to the caramel, stirring well to incorporate.
5. 5.
   Arrange the apple halves, cut side down, in the caramel, packing them tightly together.
6. 6.
   Roll out the puff pastry to fit the skillet and place it over the apples, tucking in the edges.
7. 7.
   Brush the puff pastry with melted butter and make a few small slits on the surface to allow steam to escape.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
9. 9.
   Remove from the oven and let it cool for 5 minutes.
10. 10.
    Carefully invert the skillet onto a serving plate, allowing the caramelized apples to settle on top of the puff pastry.
11. 11.
    Serve the Sichuan Tarte Tatin warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart varieties such as Granny Smith or Braeburn for a balanced flavor and texture.
• Sichuan peppercorns — Toasting the peppercorns before crushing them enhances their aroma and flavor.
• Puff pastry — Ensure the puff pastry is fully thawed before using to achieve a light and flaky crust.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground Sichuan peppercorns to the caramel.
• Serve the Sichuan Tarte Tatin warm to fully enjoy the contrast between the hot caramel and cold ice cream.
• If you prefer a milder spice level, reduce the amount of chili flakes according to your taste.
• Experiment with different apple varieties to discover your favorite flavor combination.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.

Serving advice

Serve the Sichuan Tarte Tatin warm, allowing the caramelized apples to melt in your mouth. Top each slice with a generous scoop of vanilla ice cream to balance the spiciness and add a creamy touch.

Presentation advice

Present the Sichuan Tarte Tatin on a large serving plate, showcasing the golden-brown puff pastry and the beautifully caramelized apples. Dust the top with a sprinkle of powdered sugar for an elegant finishing touch.