Apple Tarte Tatin
Tarte Tatin is a classic French dessert traditionally made with a copious quantity of butter. This is our vegan version - it is delicious and not as calorific. It’s made upside down with the pastry on the top and the apples on the bottom and then served the 'right' way up with caramelised apples oozing into the pastry.
This recipe serves 4 to 6 people
Prep time: 30 minutes | Cook time: 35 minutes
- 250g vegan puff pastry (1 pack ready rolled)
- 4 firm cox apples, peeled, cored, halved, place in water with a squeeze of lemon
- 50g coconut oil
- 50g sunflower margarine
- 150g golden caster sugar
- 5 x star anise
- Pre-heat the oven to 220C/200C Fan.
- You will need a heavy based oven-proof frying pan (approx 20cms) with straight sides which can go in the oven, so it mustn’t have a plastic handle!
- Rub the coconut oil and margarine over the base of the pan then sprinkle over the sugar. Scatter the star anise over the top.
- Arrange the apples cut side up to cover the pan.
- Roll out the pastry into a 5mm thick circle slightly larger than the pan, prick the surface a few times with a fork.
- Place over the apples and tuck the pastry in around the sides of the apples.
- Place on a medium heat and cook for 15 minutes until the sugar has caramelized. As soon as the caramel goes a dark brown, take off the heat and bake for 20 minutes until the pastry is puffed up and golden.
- Remove from the oven and before it cools too much turn out onto a plate.
- Allow a few minutes to cool before serving and remove the star anise.
- Serve with vegan ice-cream or vegan custard.
Delicious food photography by Rob Wicks of Eat Pictures.
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