Ingredients:
- 500g butter puff pastry
- 7 - 8 small, tart apples
- 200g castor sugar
- 125g butter
- 50g NoMU Sweet Rub
Method:
A regular dinner time finale at our house. The great thing is that you can prepare it in advance and throw it into a hot oven when your guests are eating the main course. A good quality bought puff pastry will give you perfect results. Traditionally tarte tatin is made slightly differently, but this is my way with a touch of NoMU thrown in.
- Preheat oven to 190°C.
- Lightly roll the pastry out to a diameter of 3 cm more than your saucepan.
- Place onto a plate and chill until required.
- Peel, halve and core the apples.
- In a heavy oven-proof saucepan, gently melt the butter and sugar over a low heat.
- Do not
be tempted to stir, only shake or swirl the pan from time to time.
- Once it starts to caramelize
and turn golden brown, place the apples, rounded side down onto the caramel, sprinkle with
NoMU Sweet Rub and cook for a further 10 minutes.
- Remove from the heat.
- Gently place the pastry over the apples and tuck the edges around the apples inside the rim
of the pan.
- Place in the oven and cook for 30 minutes until the pastry is well risen and golden brown.
- Remove from the oven and leave to cool for 10 minutes.
- Place your serving plate over
the pan and carefully tip it over.
- Remove the pan to reveal your irresistible tarte tatin.
TIP 1: If you do not have an oven-proof saucepan, you can pour the apples and caramel into
a baking tin.
TIP 2: If you want to prepare the tarte in advance, allow the apples and caramel to cool
completely in the tin before placing the puff pastry over the top. Cover it with clingfilm and
refrigerate until required.
WINE SUGGESTION: The critical factor in matching this dessert is that the wine must be sweeter than the food. If not, the wine will taste sour. A dessert wine based on Riesling, especially if it has fresh acidity and appley flavours, would work brilliantly. A good choice is Paul Cluver Nobel Late Harvest.
