Riverside Barbecue School Tarte Tatin
This recipe uses the Weber Chicken Infusion Roaster to cook a delicious Tarte Tatin. This recipe also calls for 90g of unrefined golden caster sugar and cubed salted butter, 1 teaspoon of ground cinnamon, the zest of ½ a lemon as well as 3 Royal Gala apples and half a pack of ready-made puff pastry (or you can make your own).
Heat the barbecue to around 180°C, for use on a direct and indirect heat.
Spread the sugar evenly around the base of the chicken roaster and top with the cubed butter, sprinkle the cinnamon and lemon zest evenly on top of the sugar and butter. Core and thinly slice the apples, spreading the slices out across the top of the other ingredients to create a layered effect. Finally lay the puff pastry over the top, cutting a hole for the centre of the chicken roaster and tucking the excess pastry down at the sides. Make a few holes in the pastry to allow excess steam escape.
Put the Tarte Tatin on a direct heat for 5-7 minutes until you can see caramel bubbling around the edges. Then transfer to an indirect heat for around 25 minutes until the pastry is a nice golden brown. Turn the Tarte Tatin out onto a serving dish, turn it away from you and be careful of the hot caramel.