Walnut and Kataifi Pastry Tart Tatin

Make the caramel base

Melt 110g caster sugar with 1 tbsp water in a 23cm ovenproof frying pan over a medium heat, swirling gently, until it turns a deep amber caramel. Take off the heat and whisk in 30g butter until glossy then allow to cool slightly. Arrange 150g walnut halves, flat-side down, in a neat layer over the caramel.

Mix the walnut pie filling

Heat the oven to 170°C. Whisk 3 eggs, 100g brown sugar, 100g honey, 50g melted butter, 1 tsp vanilla and a pinch of salt together, then fold through 200g chopped walnuts. Pour this filling over the walnuts and caramel in the pan.

Top with kataifi and bake

In a large bowl toss 200g kataifi pastry with 80g melted butter and 20g caster sugar until well coated. Scatter evenly over the filling, pressing down gently. Bake for 30-35 minutes until deep golden and the filling is just set with a slight wobble in the centre

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Make the apple cream

Combine 350g roasted walnuts, 310ml apple juice, 70g maple syrup and ½ tsp vanilla extract in a high-speed blender. Start the blender on low, then quickly increase the speed to the highest setting using the pusher to help the blending.

Blend for 3-5 minutes until very smooth, scraping the sides as necessary. Pour out and cool over an ice bath.

Invert and serve

Cool in the pan for 30 minutes. Place a serving plate over the pan and invert confidently in one motion. Spoon back on any caramel or walnuts left in the pan. Serve warm, cut into wedges alongside the apple cream.

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