Orchard fruit & cider Tatin with cinnamon cream
SERVES 6-8 PREP 30 mins plus chilling COOK 1 hr MORE EFFORT V G
200g golden caster sugar 100ml cider (optional)
1 cinnamon stick
50g cold butter, sliced
3 Granny Smith apples, peeled, cored and quartered
3 firm pears peeled, cored and halved (see page 107)
340g sheet all-butter puff pastry For the cinnamon cream 1 tsp ground cinnamon 100g crème fraiche 150ml double cream 70g icing sugar 1 Scatter the sugar into a 24cm ovenproof frying pan and add the cider, if using, and the cinnamon stick. Place on the heat and bring to the boil, then reduce the syrup until it caramelises and goes amber, then add the butter off the heat and toss through to make a sticky sauce. While the sauce is still warm, pack the pan with the apples and pears. Roll the pastry out until it’s slightly larger than the pan, then drape over the fruit and use a spoon to tuck the pastry under the fruit completely encasing them so that all you see is the puff pastry. Pop in the fridge for an hour or overnight. 2 Whisk the cinnamon, crème fraiche, cream and sugar together to soft peaks. Chill in the fridge.
3 Heat oven to 200C/180C fan/ gas 6 and with a knife, prick a few holes in the top of the pastry. Put the pan in the oven and bake for 45 mins, then remove and leave to cool for 10 mins or so. This will make it easier and safer to turn out the tart. Place an upturned plate on top of the pan, then carefully flip the dish over. Serve in slices with the cinnamon cream on the side.
PER SERVING (8) 542 kcals • fat 32g • saturates 18g • carbs 58g • sugars 45g • fibre 3g • protein 3g • salt 0.5g