Pear and Apple Tatin

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OcadoLife Traditional

6 serving

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Prep time: 20 mins

Cook time: 40 mins

Serves: 6

Tarte tatin is a classic French dessert that traditionally uses caramelised apples or pears. Here we make a pear and apple tatin. It’s very tasty and, even better, is pretty easy to make. The magic behind this recipe is in the caramelisation – the browning of the sugar – which turns the fruit into sweet sticky confections. Be careful when cooking the syrup (known as the caramel in France) at the beginning of the process, so that it doesn’t boil over. Serve with a scoop of vanilla ice cream or a splash of double cream. It’s one of those dishes that works well hot or cold at all times of year.

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Ingredients Method

Ingredients

3 apples, peeled, cored and cut into eighths
3 pears, cored and quartered
½ lemon, juiced
100g caster sugar
½ teaspoon vanilla essence
50g butter, cubed
500g puff pastry
1 handful plain flour, for rolling
75ml apple juice

Method

Step 1

Preheat oven to 200˚C/Gas 6. Line the base of a solid 23cm cake tin (not loose base or sprung).

Step 2

Toss the fruit with the lemon. Cook the sugar, apple juice and vanilla in a frying pan over a gentle heat, without stirring, until deep brown. Add the fruit and cook for about 15 minutes, stirring occasionally.

Step 3

Roll the pastry on a floured board to the thickness of a £1 coin. When the fruit’s soft, tip it into the tin, dot with the butter and cover with the pastry, tucking it in around the edge. If it’s too hot, use a spoon to do this. Slash the pastry to release any steam.