Apple & Berry Tarte Tatin

Apple & Berry Tarte Tatin

Ingredients

• 1 2/3 c plain flour
• 125g butter – chilled & cubed
• 2 tbsp caster sugar
• 1 egg – lightly beaten
• 1/2 tsp vanilla extract
• 1 tbsp chilled water
• 3-4 apples  (Braeburn or Granny Smith)
• 6-8 blackberries (frozen is ok)

• 1/2c brown sugar
• 50g butter
• Vanilla ice cream or whipped cream to serve
   

NOTE:  The pan should be heavy-based with a metal handle so that it can be placed inside a hot oven.

Pastry

1. Sift flour into a bowl. 
2. Add butter & rub together until it resembles fine breadcrumbs. 
3. Make a hollow in the flour mixture. 
4. Combine egg, vanilla & water; add to flour mix, using two knives in a cutting action until it comes together.  
5. Gather together on a lightly floured surface and shape into a disc. 
6. Wrap in plastic wrap and chill for about 30mins.

Filling

1. Peel and core apples and cut into even sized wedges. 
2. Put in bowl of lemon water so they won’t discolour.
3. Put brown sugar and butter into pan. 
4. Stir over a low heat until sugar has dissolved. 
5. Increase the heat, cease stirring and allow the butter mix to gradually bubble and become golden brown. 
6. Take off the heat and allow it to cool slightly. 
7. Carefully place the apples in a circle around the outside of the pan, then an inner circle.  
8. Place blackberries in the middle.  Return pan to the stove for 10 minutes on a low heat to caramelize the apples. 
9. Take off heat and cool for 10 minutes.

Preheat the oven to 220⁰C.  

1. On a lightly floured surface (or between two sheets of baking paper), roll pasty to a circle the size of the pan. 
2. Carefully place the pastry over the apples and firmly tuck the edges in around the side of the pan. 
3. Bake for 30 – 35 minutes until pastry is cooked. 
4. Use an oven glove to carefully remove the hot pan from the oven and let cool for 15 minutes.

Run a knife around the edge of the pastry to ensure it is not stuck to the pan, then carefully turn the tarte over onto a plate. Serve with ice cream or whipped cream.                

Pears and/or Black Doris plums can also be used in this dish.

The recipe is a mix of those taken from:
1000 Recipes – Grandma’s Recipes          Igloo Books, 2015 
Essential Desserts                                       Murdoch Books Ltd, 2011