I've been going bananas - or in this case apples - over the last few days getting back into my cookery.
A few days ago I shared my Easy Asian Style Stew with Sticky Rice and Beans recipe, so I thought I would follow up today with a dessert.
This is one of my favorite recipes for making a luxurious Tarte Tatin that provides that wow factor and is insanely easy to make. The hack in this case that makes it so easy is maple syrup.
That's right, the Canadian nectar of the gods that makes pancakes taste so good! With a pinch of cinnamon and the addition of pecan nuts, this tarte will have everyone coming back for seconds.
Check out the recipe and explanation below, and if you have any questions I'd be happy to answer them in the comments.
P.s. You can totally make this without the butter to turn it into a vegan friendly pud.
INGREDIENTS:
A 350g package all-butter puff pastry, thawed in refrigerator
50g unsalted butter
125 ml pure maple syrup
5-6 apples, peeled, cored and quartered
Flour for dusting
Half a tsp of cinnamon
Pecan nuts for garnish
METHOD
Preheat the oven to 200°C/400°F/gas mark 6. Chop, core and quarter your apples and then cover with a sprinkle of lemon juice to stop them browning.
Pour maple syrup into a 21cm non-stick ovenproof frying pan over medium heat, add the butter and cinnamon. Once melted, arrange the apple in the base of the pan. Cook for 5–6 minutes or until just soft. Remove from the heat and set aside.
- Role the pastry out to make one 1 cm thick sheet big enough to produce a round bigger than the pan used for the tarte.
- Using a plate as a guide, cut out a 24cm round.
Role the pastry around you rolling pin to allow for easy transfer to the frying pan.
Place the pastry over the apples and press down gently ensuring that you tuck the pastry into the sides using the back of a wooden spoon.
- Place on a large baking tray and cook in the oven for 20– 25 minutes or until golden brown and the pastry is puffed and golden.
Allow to stand for 2 minutes before carefully inverting onto a plate.
Tip: To turn out the tarte tatin, gently loosen the edges with a palette knife, place a plate over the frying pan, wrap with tea towels and invert quickly in one fluid motion.
- Scatter with pecan nuts and serve with vanilla ice cream or fresh yogurt.
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