We finally had our COVID test results back.

Hubby: Babe, we are all negative!

Me: Really! Are you sure?

Hubby: Positive!

Me: ????

Apple tarte tatin with star anise and peppercorn

(Adapted from Jock Zonfrillo’s recipe, and Gordon Ramsay, see my other tarte tatin recipe here)

Ingredients (for one 10-inch pan)

• 3 lbs apples (Gala, Pink Lady, or Fuji — small ones work best)
• 100 g butter
• 150 g sugar
• 2 star anises
• 1 cinnamon stick
• 1 vanilla pod, scraped (or 1 tsp vanilla bean paste)
• 1 sheet frozen puff pastry, thawed at room temperature (or homemade pie crust — see below)
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat the oven to 420 °F (215 °C) if using puff pastry, or 400 °F (205 °C) if using pie crust.
2. Prep the apples: Peel, halve, and core using a melon baller for neat, rounded shapes.
3. Make the caramel:
   • In a 10-inch cast-iron pan, melt the butter with sugar, star anise, cinnamon stick, and vanilla pod over medium-high heat.
   • Once the sugar starts to caramelize into a golden amber color, carefully add the apples, rounded side down.
   • Gently shake the pan occasionally so the caramel spreads evenly.
4. Top with pastry:
   • Lay the puff pastry (or rolled pie crust) over the apples.
   • Tuck the edges down between the apples and the pan.
   • Cut a small slit in the center to let steam escape.
5. Bake for 30–35 minutes, until the pastry is golden and crisp.
6. Rest & invert: Let the tart rest for 10 minutes at room temperature.
   • Place a large plate over the pan, then carefully invert the tarte tatin in one confident motion (a little caramel spill is part of the drama).
7. Serve warm, ideally with a scoop of vanilla ice cream.
   • The caramel will have soaked into the apples — glossy, fragrant, and just the right amount of sticky.

Pie crust

(Adapted from Smitten Kitchen)

Ingredients

• 190 g all-purpose flour
• 25 g granulated sugar
• 1 tsp fine sea or table salt
• 12 Tbsp (170 g) cold unsalted butter, cut into ½-inch cubes
• 90 g ice-cold water

Method

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add the cold butter and toss to coat.
3. Use your fingers to press each cube into flat, lima-bean-shaped pieces.
4. Gradually pour in the ice water, mixing with a spatula until a shaggy dough forms.
5. Turn the mixture out onto a clean surface and knead briefly until it just comes together.
6. Wrap in plastic wrap and chill for 1–2 hours before rolling out.