Apple & Blueberry Tarte Tatin
User Reviews
4.7
21 reviews
Excellent
Apple & Blueberry Tarte Tatin
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Apples and blueberries are caramelised with a hint of vanilla in this delicious Tarte Tatin.
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Ingredients
- 50 g / 2oz Butter
- 50 g / 2oz Caster sugar
- 1 tsp vanilla sugar
- 4 Dessert apples
- 75 g / 3oz Blueberries can use thawed frozen ones
- 1 pack ready rolled puff pastry
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Instructions
- Preheat the oven to 200°C.
- Peel the apples and then cut in half. Scoop out the core (a melon baller is useful here) and carefully cut away stem and base to leave as near perfect a half moon shape as possible.
- Melt the butter in a 20cm / 8” Tarte Tatin tin (or an oven proof frying pan) over a medium heat.
- Lower the heat and stir in the sugar until it starts to caramelise (about a minute).
- Add the halved apples and cook gently for 10 minutes turning the apples to coat them in the caramel butter.
- Remove the tin from the heat and with the apples cut side up, slot the blueberries in amongst the gaps.
- Sprinkle 1tsp vanilla sugar over the apples.
- Now unroll the puff pastry and prick all over with a fork.
- Lay the pastry over the apples and trim with scissors leaving a 2cm excess.
- Tuck the excess pasty in over the apples.
- Cook on the middle shelf of oven for 25 minutes until the pastry is golden brown.
- Place a serving platter on top and invert to serve, carefully removing tin.
- Serve with a scoop of ice cream.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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