Daikon tarte Tatin

Daikon tarte Tatin

This tarte tatin from Woongchul Park uses daikon radish rather than the more traditional apples or onions. The radishes are slowly cooked in the oven until sweet and buttery, and make a delicious topping for flaky puff pastry.
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  1. Step 1

    Thinly slice the daikon lengthwise, and cut it into 15 cm long and 3 mm thick pieces
  2. Step 2

    Transfer the sliced daikon to a container and season with salt. Leave to cure for 1 hour
  3. Step 3

    Add the sugar to the bottom of a medium oven-proof skillet. Carefully warm over medium heat until it melts and caramelises. Turn the skillet so that the caramel coats the bottom, then set aside to cool
  4. Step 4

    Add all the ingredients for the daikon cooking liquid to a pot, and simmer until the sugar has dissolved and the butter has melted
  5. Step 5

    Preheat the oven to 170°C
  6. Step 6

    Squeeze as much liquid as possible out of the cured daikon. Add in a single layer to the pan lined with cooled caramel, and brush with the cooking liquid. Add a second layer and brush again, repeating until all the daikon is used
  7. Step 7

    Cook in the oven for 1 hour 30 minutes
  8. Step 8

    Once cooked, remove the caramelised daikon from the oven and cover with something heavy to press it down. Leave to cool and press
  9. Step 9

    Add the cooked puff pastry on top and cut it to fit the skillet. Turn out the tarte tatin
  10. Step 10

    For the barley glaze, add the roasted barley to the boiling water and let it steep for 10 minutes. Strain the barley water and set aside. Discard the barley
  11. Step 11

    Reduce the water by half, and then add the brandy. Simmer until the alcohol has cooked off, then whisk in the sugar and pectin until smooth
  12. Step 12

    Remove from the heat and then pass through a fine mesh sieve. Leave to cool
  13. Step 13

    Preheat the oven to 180°C for making the potato purée
  14. Step 14

    Mix the potatoes with the 15g melted butter and roast in the oven for 30 minutes, or until golden brown
  15. Step 15

    Melt the 7g room temperature butter in a pan and add the onions and garlic. Cook together over a medium-low heat until softened
  16. Step 16

    Add the roasted potatoes, thyme and water to the pan with the softened onions and garlic
  17. Step 17

    Set the hay on fire in a heatproof bowl. Add the ashes to the pan as well. Bring everything to a boil, then turn the heat down to a simmer and cook until it is reduced by half
  18. Step 18

    Add the cream and salt to taste. Bring the sauce to the boil once again, then remove from the heat and transfer to a blender
  19. Step 19

    Blend everything into a smooth purée, then set aside to cool before transferring to a piping bag
  20. Step 20

    Cut the tart into 8 pieces, brushing each one with some barley glaze
  21. Step 21

    Sprinkle with roasted barley, toasted coriander seeds and toasted sesame seeds
  22. Step 22

    Pipe some potato purée onto the plate to the left of the tart