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Tarte Tatin -a winter gem-

When temperatures are low my cravings for sweet food multiply by two and if say sweet is warm even more. This delightful tart ticks all the winter boxes.

Feeds 6 to 8 people


5 medium granny smith or pink lady apples

3/4 cup sugar, I've used raw sugar

50 gr salted butter

1 tsp vanilla paste

1 sheet all-butter puff pastry

Ice cream, to serve


Preheat oven to 180 C. Peel, quarter and core apples and set aside.

In a 26 cm diameter ovenproof pan (or similar) heat sugar and butter, once they've started melting and got a golden hue, add vanilla paste. Remove from the heat and very carefully (caramel will be super hot!) arrange the apple quarters (round part down) in a circular way.

Roll out your pastry ( some of them already come ready to use) and cut a circle slightly bigger than the pan. If your pastry is square just make it fit as good as possible covering the whole area as if it was a lid. Tuck any excess pastry inside the pan and bake until the pastry is golden and puffy (40 to 45 minutes appox.).

Leave it to cool down for 10 minutes; after that, place a plate with the same (or bigger) diameter than your pan on top of it and carefully turn upside down so the puff pastry rests on the plate and you see the beautifully arranged apples on the top. Spoon any caramel left over the top.

Serve warm with real vanilla ice cream, cream or custard.


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