Rus­set and rum tarte tatin

Olive - - COOK -

1 HOUR 15 MIN­UTES SERVES 4-6 | A LIT­TLE EF­FORT

A de­cent tarte tatin is one of the cor­ner­stones of the or­chard reper­toire. I’ve made count­less vari­a­tions over the years, but this has to be my favourite. The rum can be re­placed with cal­va­dos for equally en­joy­able re­sults, al­though it does com­pro­mise the pleas­ingly al­lit­er­a­tive recipe ti­tle some­what.

golden caster sugar 60g

soft light brown sugar 40g

but­ter 50g

dark rum 50ml

Rus­set ap­ples (or other eat­ing ap­ple)

4, peeled, cored and halved

ready-made puff pas­try 150g

• Heat the oven to 200C/fan 180C/gas 6. For the caramel, put the sug­ars in a heavy­bot­tomed, 20cm oven­proof fry­ing pan over a medium heat. Keep a watch­ful eye – when it has melted into a dark golden caramel, take the pan off the heat and care­fully stir in the but­ter, then the rum. Mix quickly and thor­oughly.

• Turn the heat down, re­turn the pan to the hob and cook the ap­ples in the caramel for 5 min­utes or un­til they start to soften slightly. Ar­range the ap­ples curved-side down in the pan and re­move from the heat.

• Roll the puff pas­try out thinly and use a 22-23cm plate as a guide to cut out a large cir­cle. Drape the pas­try over the ap­ples, tuck the edges in around the fruit and bake for 25-30 min­utes or un­til the puff pas­try is firm and golden. Let the tarte tatin cool for 5 min­utes, put a plate on top of the pas­try and care­fully turn over. Re­move the pan and spoon over any left-over caramel. Eat im­me­di­ately!

PER SERV­ING 269 KCALS | FAT 13.6G SATURATES 7.5G | CARBS 29.4G | SUG­ARS 21.8G FI­BRE 1.2G | PROTEIN 1.8G | SALT 0.4G

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