Pink Lady Apple Tarte Tatin
On the tenth day of Christmas, Belling gave to me…Pink Lady apple tarte tatin. Combining a blend of festive spices and sweet, crunchy apples, this tart is the ultimate dessert for this time of year.
- Serves: 6
- Preparation Time: 15 Minutes
- Cooking Time: 35 minutes
- 2kg Pink Lady apples, halved
- Juice of 2 lemons
- 125g unsalted butter, softened
- 125g caster sugar
- 20 cloves, crushed
- 1 nutmeg, finely grated
- 200g puff pastry
- Double cream, to serve
- Spread the butter over the base and sides of a cold, shallow oven-proof pan or skillet.
- Sprinkle of the sugar, shaking the pan to ensure the base and sides are evenly coated.
- Next, sprinkle the cloves and nutmeg onto the pan.
- Roll out the puff pastry into a circle, approximately 2cm wider than the pan. Transfer onto greaseproof paper and leave to rest in the fridge.
- In a large mixing bowl, add the lemon juice, 2tbsp water and apple halves. Roll the apples around in the liquid, ensuring they are fully coated.
- Shaking off any excess liquid, arrange the apples tightly in the pan in concentric circles. Ensure they are embedding into the spiced sugar mix.
- Transfer the pan onto a hob on high heat. Move the pan around for 10 minutes until a rich caramel colour forms.
- Preheat the oven to 220C.
- Leave the pan to cool and add the pastry disc on top of the apples, allowing the edges to overhang the pan.
- Place the pan into the oven and bake for 15 minutes, until the pastry has risen and is golden brown.
- Remove from the oven and allow to rest for 2 minutes. Turn it out onto an inverted serving plate.
- Serve warm in slices with cool double cream.