Hon­eyed ap­ple tarte tatin

The Jewish Chronicle - - LIFE -

This is a clas­sic with a honey twist. It’s per­fect to fin­ish a spe­cial meal and to start the year on a sweet note 50g caster sugar

50g honey

1 vanilla pod, split and seeds scraped out

METHOD:

Line the base of a 24cm oven­proof tart dish with a cir­cle of bak­ing pa­per.

Pour over the caramel and ar­range the ap­ples snugly on the caramel with the cut face up­wards.

Roll out a disc of pas­try large enough to cover the pan and lay it over the ap­ples.

Gen­tly prick with a fork, then put in the oven.

Bake for 20-30 min­utes un­til the pas­try is nicely browned.

To serve, put a large plate on top of the pan and in­vert onto a plate - be­ing care­ful not to burn your­self as you do as the caramel will be hot!

Serve warm or at room tem­per­a­ture on its own or with cream or ice cream.

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