Clifford
Turning your usual apple pie on its head, Apple Tarte Tatin is a very classic French pastry, baked upside down with sweet apples that have been caramelised in butter and sugar. At Clifford, the modern French brasserie at The Fullerton Bay Hotel, they serve up this classic just the way it was intended; simple and sweet, with a perfectly crispy tart crust. Homemade in the Clifford kitchen by Executive Chef Sandro Falbo, the tart uses a minimum of four large Fuji apples to make it extra sweet and flavourful. The tart itself is made using very thin puff pastry, and after baking, the exceptionally golden crust seems to just crumble away with each delicate touch, so light that it floats to the plate like a feather. The top of the tart is then coated with a glazed layer of plump apple slices, baked until warm and soft so that they melt away in the mouth with the creamy, vanilla ice cream served alongside. Adding a chic touch to the dessert, it comes served up in a rustic copper pan. (www.fullertonbayhotel.com)
