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, see my other tarte tatin recipe here)

For a 8″-baking pan

3 lbs apples (Gala, Pink Lady, or Fuji – try to choose the small ones if you can)
100 g butter
150 g sugar
2 star anises
6-7 whole peppercorns
20 ml apple juice
1 frozen puff pastry sheet (thaw at room temperature)
Vanilla ice-cream (optional)

1. Preheat oven to 420 F (fan on).
2. Cut the top and tail of each apple so they stay flat.
3. Peel apples, cut in half, and use a melon baller to core.
4. In a large pan, combine butter + sugar + star anises + whole peppercorns over medium high heat.
5. Once the sugar starts to caramelize, add apples to pan, standing upright and cook for 5-10 minutes.
   • Note 1: You only need to cook on one side of the apples.
   • Note 2: Occasionally shake the pan to make sure the caramel spreads evenly.
6. Transfer the apple to a plate. Set aside.
7. Add apple juice to the caramel and boil until emulsified.
8. Pass the caramel through a fine sieve to remove the spices into a cup.
9. Pour the caramel into a 8″ round baking pan.
10. Assemble the apples on the pan, cooked side down.
11. Place the puff pastry over the apples and tuck the edges down between the apples and the pan.
12. Use a sharp knife to make a small hole in the center of the pastry.
13. Bake for 35 minutes.
14. Let the pan rest in room temperature for 10 minutes before revert the tarte tatin onto a serving plate.
15. Serve warm.