Apple and pear tarte tatin
(14 Feb 2020)


Apple and pear tarte tatin

Recipe by Nicole Snelling

1 Roll store bought puff pastry
2 Pears, peeled & cored
3 Apples, peeled & cored
200g Castor sugar
3 Tbsp Water
2 Tbsp Brandy (optional)
1 tsp Vanilla essence
150g Butter
1 Whole cinnamon stick
2 Cardamom pods

Preheat the oven to 200°C.
Line a 20cm tart dish.
Add 120g castor sugar, water, brandy, vanilla essence, cinnamon and cardamom pods to a sauce pan. Bring the mixture to a boil and allow to cook for 5-7 minutes until the sugar has turned a golden colour.
Remove from the heat and stir in the butter. Remove the whole spices, then pour the caramel mixture into the base of the tart tin. Slice the fruit up into 8 equal segments, add them to the caramel and sprinkle the remaining castor sugar evenly over the fruit.
Roll out the puff pastry and place over the fruit, making sure to tuck in the edges.
Bake the tart in the oven for 15-20 minutes or until golden brown. Allow the tart to cool slightly.
Use a chopping board or large plate to place over the pastry, then turn the tart over, allowing the fruit to be on top. Serve the tart warm or chilled with whipped cream.  

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