This tarte uses seasonal Bramleys, with pecans and American cranberries for a Thanksgiving theme. Ready-made pastry makes it quick to prepare.
Tarte Tatin with Cranberries and Apple
- 50g unsalted butter
- 75g light brown soft sugar
- 2 large Bramley apples, peeled, cored and cut into 8 wedges
- 100g fresh cranberries
- 50g pecan nuts (from the fruit and vegetable section)
- 1 tsp mixed spice
- 375g pack fresh ready-to-use dessert shortcrust pastry
- Melt the butter in a large frying pan until foaming. Add the sugar and apples, and cook gently over a medium heat for 6-8 minutes, or until the apples begin to soften, and the sugar is dark and syrupy. Stir in the cranberries, pecans and mixed spice.
- Transfer the buttery apple mixture to a 24cm-round shallow cake tin (not loose-bottomed) or tarte Tatin tin. Allow to cool.
- Preheat the oven to 200°C, gas mark 6. Roll the pastry into a disc, roughly 28cm in diameter, to fit the top of the tin. Lay the pastry over the top of the apples, trim away any excess and tuck the pastry in around the sides. Chill for 5 minutes.
- Place the tarte on a baking sheet and bake in the centre of the oven for 20-25 minutes, or until the pastry is golden brown.
- Remove the tin from the oven and leave to cool for 1 minute. To turn out the tarte, place a serving plate over the top of the still-hot tin and invert, taking care to protect your hands from the extremely hot liquid caramel. Cut into wedges and serve with scoops of Waitrose Clotted Cream Ice Cream.
Make the whole tarte in one pan if it has an oven-proof handle. Slip the pastry directly on top of the apple mixture once cooked. The tarte can be assembled a few hours ahead to the end of Step 2. Cover and chill until ready to bake. Substitute dried cranberries for fresh when they are not in season.
- Preparation time: 15 minutes, plus cooling
- Cooking time: 30 minutes
- Total time: 45 mintues, plus cooling
Typical values per serving:
Average user rating Based on 13 ratings
This recipe was first published in November 2005.