The last time I wrote this version of Tarte Tatin was in June 2019 – how time flies!
Here it is :
Toffee Apple Tarte Tatin
6-8 large Cox's apples, peeled, cored and sliced
115g unsalted butter
125g soft dark brown sugar
1 orange, zest and juice
One ready to use 1 x 320g puff pastry sheet.
6 individual circular tins measuring 10cms/4” in diameter.
Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.
You can cook the apples ahead and freeze them, ready to use at your convenience.
Pre-heat oven 180 fan/200c/Gas 6.
Unroll your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.
Bake for 25 minutes.
When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself.
Serve with clotted cream.
If you forget to buy a fresh orange 4 tablespoons of pure orange juice is the equivalent amount from the whole fruit.
There are photos too ...
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