Or­chard fruit & cider Tatin with cin­na­mon cream

BBC Good Food - - Inside -

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

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