Ginger & Apple Tart Tatin
From the Cookbook
Plan Ahead
Serves 8
Tarte Tatin turns apple pie on its head! It’s really not as complicated as you might think. We make ours in a cake tin rather than a pan, which we find works perfectly.
TIP: This pudding can be assembled 4–6 hours in advance. Once the caramel and apples are tucked carefully under the pastry, just pop the tin in the fridge until you’re ready to bake.
Serves:
8Equipment:
- 1 x 20cm fixed-based round cake tin
Ingredients
A little plain flour, for dusting
500g all-butter puff pastry
50g unsalted butter
100g soft dark brown sugar
3 balls of stem ginger, very finely chopped (approx. 40g)
2 tbsp ginger syrup (from the stem ginger jar)
600g Granny Smith apples, peeled, cored and cut in half (3–4 apples)
Thick double cream, to serve
Method
- 1
Preheat the oven to 220°C/fan 200°C/gas mark 7.
- 2
On a lightly floured work surface, roll out the pastry to about 5mm thick. Place your cake tin on top of the pastry and cut out a circle around it, allowing a 1–2cm border of excess pastry around the tin. Place your pastry circle on a baking sheet in the fridge.
- 3
Melt the butter in a small frying pan over a medium heat, then add the sugar and stir to break up any lumps. Add the stem ginger and ginger syrup. Shake the pan gently but do not stir, and allow to bubble for a minute. Pour this caramel into the bottom of your cake tin.
- 4
Arrange the apples, rounded sides facing the bottom of the tin, on top of the caramel. Squeeze in as many halves you can – any raised edges will sort themselves out in the oven. Cover with your prepared pastry circle, tucking the edges inside the tin around the apples.
- 5
Place in the oven and bake for 30 minutes or until the pastry is golden brown and puffed up.
- 6
Remove from the oven and leave to cool for 15–20 minutes, then hold a serving plate tightly over the tin and flip them both over as fast as you can. Serve warm, in slices, with thick double cream.
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