Tarte Tatin is one of my all-time favourite desserts, especially when you’re looking to finish a meal with something sweet but not too rich or chocolately.
Invented by accident by the Tatin sisters, Stephanie and Caroline, in the 1880s this classic dessert is made up of cooked apples in a toffee syrup served upside-down on a puff pastry base.
The risk when making a tarte Tatin is always ending up with soggy, uncooked base which you can’t check through the cooking process.
You also want to make sure the fruit is cooked through and the toffee is sticky.
There are plenty of fruit combinations you can use – the traditional apple, pear, fig, plum or even savoury twists like tomato, beetroot or red onion.
I’ve chosen to make a blueberry and apple tart Tatin and serve it with crème Chantilly which is basic whipping cream flavoured with sugar and vanilla.
Apple and blueberry tarte Tatin
5 granny smith apples, cut in half with seeds and stalks removed
100g caster sugar
1 vanilla pod, halved lengthways, seeds scraped out
50 g butter, cubed
1 quantity rough puff pastry
Pre-heat the oven at 180 degrees.
Place and ovenproof dish over the stovetop and heat the sugar, water and vanilla pod.
Cook over a medium heat until the sugar dissolves and the mixture becomes a light caramel.
Place the apple halves into the caramel and cook gently for a further five minutes.
Scatter the blueberries in between the apple pieces. Add the butter cubes.
Layer the rough puff pastry over the top, and push the edges down onto the fruit so it’s tucked in.
Cook for 20-25 minutes until the pastry has risen and cooked through.
Upturn it to serve (be very careful to not burn yourself!) and sprinkle with fresh blueberries.
300 ml whipping cream
1 tbsp caster sugar
1 tsp vanilla extract
Whip together the cream, sugar and vanilla until it is light and fluffy.