Apple and raspberry tarte tatin

Serves: 6

Edit

Update

Cancel

Total Time: 70

Prep Time: 15

Cook Time: 55

• 75 gram(s) butter, plus extra to grease
• 150 gram(s) caster sugar, plus extra for sprinkling
• 6  Cox's apples, peeled, cored and halved
• 100 gram(s) (3½oz) raspberries
• 375 gram(s) pack ready-rolled puff pastry
• 5 tablespoon(s) double cream, plus extra to serve

Method

1. Grease a 23cm (9in) round springform cake tin and sprinkle the base with a little sugar. Heat 25g (1oz) of the butter in a large frying pan until foaming. Add the apple halves in a single layer, cut-side up, and cook over a medium heat for 10-15min or until beginning to soften and caramelise.
2. Transfer apples, cut-side up, to the prepared tin and gently push the raspberries into the gaps between the apples. Sprinkle over 1tsp of the sugar and set aside to cool. _ Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry and cut out a 24cm (9½in) circle. Lay on top of the apples, tucking the pastry down the sides of the tin. Bake for 35-40min until the pastry is a deep golden brown.
3. Meanwhile, melt remaining butter in a medium pan. Stir in remaining sugar and heat gently until it dissolves. Turn up the heat and bubble until the mixture turns a deep caramel colour. Remove from the heat and carefully stir in the cream.
4. To serve, put a large plate over the top of the tin and invert. Remove the tin and spoon 3-4tbsp of the warm butterscotch sauce over the tarte. Serve in slices with double cream and remaining butterscotch sauce for drizzling.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!