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Celery Root and Apple Tart Tatin with Star Anise Caramel
Celery Root and Apple Tart Tatin with Star Anise Caramel

Celery Root and Apple Tart Tatin with Star Anise Caramel
A sophisticated twist on a classic French dessert, featuring seasonal root vegetables and a fragrant caramel.
Celery Root and Apple Tart Tatin with Star Anise Caramel
Ingredients:
1
Servings
  • 150
    g
     Celery root
  • 1
    item
     Apples
  • 200
    g
     Puff pastry
  • 50
    g
     Brown sugar
  • 2
    item
     Star anise
  • 20
    g
     Butter
  • 10
    ml
     Lemon juice
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Celery Root and Apple Tart Tatin with Star Anise Caramel
Instructions:
  1. Preheat oven to 180°C (350°F).
  2. Peel and thinly slice the celery root and apples.
  3. In a saucepan, melt the butter with brown sugar and star anise. Cook until caramelized.
  4. Arrange the celery root and apple slices in a tart pan, overlapping slightly.
  5. Pour the caramel over the fruit.
  6. Roll out the puff pastry and cover the pan.
  7. Crimp the edges and bake for 40-45 minutes, or until golden brown.
  8. Let cool slightly before inverting onto a serving plate.
  9. Squeeze fresh lemon juice before serving.
Nutrition Per Serving 582 g Per 100g
Energy 1353.4 kcal 233 kcal
Protein 17.3 g 3.0 g
Fibre 9.9 g 1.7 g
Salt 1.3 g 0.2 g
Sugar 70.4 g 12.1 g
Carbohydrates 199 g 34.2 g
Fat 61.2 g 10.5 g
Environmental Per Serving 582 g Per 100g
CO2 2.4 kg 0.4 kg
Water 0.8 l 0.1 l
  • 150
    g
     Celery root
  • 1
    item
     Apples
  • 200
    g
     Puff pastry
  • 50
    g
     Brown sugar
  • 2
    item
     Star anise
  • 20
    g
     Butter
  • 10
    ml
     Lemon juice
1
Servings
0

Preheat oven to 180°C (350°F).

Peel and thinly slice the celery root and apples.

In a saucepan, melt the butter with brown sugar and star anise. Cook until caramelized.

Arrange the celery root and apple slices in a tart pan, overlapping slightly.

Pour the caramel over the fruit.

Roll out the puff pastry and cover the pan.

Crimp the edges and bake for 40-45 minutes, or until golden brown.

Let cool slightly before inverting onto a serving plate.

Squeeze fresh lemon juice before serving.

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