Posh Dessert Recipe: Apple Sage Tarte Tatin with puff pastry

 | By  |  Add comment

This caramel-infused sweet pastry dessert is perfect for a fancy dinner party...

Apple Tarte Tatin recipe with caramel apples and puff pastry
This rustic tarte tatin features Granny Smith apples and crisp puff pastry baked in a cast-iron pan. The cider reduction provides an intense fruitiness to the homemade caramel used to cook the apples. Perfect for anyone who's sick of chocolate sponge cake and strawberries and cream...

Apple Sage Tarte Tatin

Makes: 8 servings

INGREDIENTS

  • 275ml (9fl oz) apple or pear cider
  • 125g (5oz) sugar
  • 175g (6oz) butter, cut into chunks
  • 4 tsp molasses
  • 4 apples, such as Granny Smith or Golden Delicious, peeled, cored and halved
  • 1 ½ tsp Schwartz Sage
  • 1 sheet frozen puff pastry, thawed
  • 125ml (4fl oz) sunflower oil for frying (optional)
  • fresh sage leaves (optional)
  • clotted cream or whipped cream (optional)

METHOD

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

Bring the cider to the boil in a 25cm (10-inch) heavy based pan. Cook on medium heat for 10 minutes or until reduced by half. Reduce heat to medium, stir in sugar and cook for 5 minutes or until caramel begins to brown.

Stir in butter and molasses until well blended. Carefully place apples, cut sides up, in caramel, packing them tightly and cook for 3-5 minutes. Remove from heat, sprinkle with Sage then place puff pastry over apples, carefully tucking sides in.

Bake in the oven for 20-25 minutes or until puff pastry is golden brown, then cool on wire rack for 5 minutes.

To make the fried Sage leaves garnish, heat oil in small saucepan on medium-high heat. Fry 4-6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels.

Run a small knife around inside edge of pan, place a serving platter over pan, then, using an oven cloth, quickly flip over pan and platter so puff pastry forms the crust. Cool to room temperature. Garnish with crisp sage leaves, and serve with clotted cream if desired.


PREP TIME

20 mins

COOK TIME

50 mins

NUTRITION INFORMATION

Per Serving: 388 Calories, Fat 24g, Protein 2g, Carbohydrates 41g, Cholesterol 45mg, Sodium 0.24g, Fibre 2g



For more recipes and ingredients advice visit Schwartz.co.uk.

Worth a try?

MARY BERRY & PAUL HOLLYWOOD'S BEST OF BAKING RECIPES

FRIDAY NIGHT BREAM WITH SCALLOPS & CLAMS

THE ULTIMATE NACHOS SHARING PLATTER RECIPE
Leave your comments below
0 comments

Loading...

Latest in Evening Bag

You might like

You'll like these too

daily news