1 hr
Not Too Tricky
serves 6
About the recipe
I’m taking tarte Tatin up a notch with my riff on the classic pud. Think sweet apples, fiery ginger, fragrant herbs and crisp, golden pastry. Come on!
Ingredients
100g golden caster sugar
50g unsalted butter
1 orange
3 small fresh bay leaves
4 Braeburn apples
2 balls of stem ginger
5 sprigs of fresh thyme
1 x 320g pack of ready-rolled all-butter puff pastry
crème fraîche or natural yoghurt, to serve
Method
- Preheat the oven to 200ºC/425ºF/gas 7.
- Tip the sugar into a 26cm ovenproof frying pan on a medium heat and cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
- Give the pan a little shake, then chop and dot in the butter, and carefully melt everything together, gently swirling the pan to combine. Use a speed-peeler to strip in the zest from the orange, then add the bay. Peel, quarter and core the apples, adding them to the pan as you go, then finely slice and add the ginger along with the thyme sprigs.
- Place the pan back on a medium heat and cook for 5 minutes, or until the liquid has come out of the apples and reduced.
- Unroll the pastry and lay it over the apples, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed. Make a small incision in the centre so steam can escape.
- Bake in the top of the oven for 30 to 35 minutes, or until the pastry is puffed up and golden, and the edges are dark and caramelised.
- When the time's up, carefully remove from the oven – remember the handle will be hot, too! Place a large board, platter or plate on top of the pan, then, using oven gloves to protect your hands, confidently, carefully and swiftly flip it over – if you let it cool down too much in the pan, it's more likely to stick, so it's best to get it out while it's hot.
- Drizzle any juices that escape back over the fruit, and serve with a dollop of crème fraîche or yoghurt.
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