Monday, 21 July 2014

Apple Tarte Tatin

Adapted from a Mary Berry recipe using plums, this tarte is equally delicious using apples. I can’t wait to try it with other fruit according to the season. We served ours with homemade ice cream but it would also be lovely in the Autumn with custard.



3 tbsps soft brown sugar
3 apples (cooking or eating)
50 – 100g marzipan
1 qty sweet pastry (see recipe here)

Lightly grease a round cake tin deep enough to take the depth of ingredients
Pre heat the oven to 180
Spread the brown sugar across the bottom of the cake tin (which will be the top of the tarte once cooked)
Peel, core and thinly slice the apples.
Arrange the apples on top of the sugar.
Roll out the marzipan and cut to fit over the top of the apples.
Roll the pastry and cut to fit over the marzipan.
Cut three small slits in the pastry for hot air to escape.
Bake for roughly 25mins or until the pastry is cooked and slightly crispy.
Cool slightly before placing a plate on top of the tin. Invert quickly so the tin is upside down on the plate. Lift off the tin allowing the tarte to sit on the plate.
Devour and enjoy!



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