zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Apple and Pecan Tarte Tatin 1

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Apple and Pecan Tarte Tatin 1

    Serves: 2

    Ingredients

    • 2 tbsp Carbonell Organic Extra Virgin Olive Oil
    • 25g Yeo Valley Organic Salted Butter
    • 1 organic garlic clove
    • 100g cup mushrooms
    • 100g portabella mushrooms
    • 100g organic oyster mushrooms
    • 142ml Waitrose single cream
    • chives
    • organic flat-leaf parsley

    Method

    1. Preheat the oven to 200°C, gas mark 6. Pour 2 tbsp Carbonell Organic Extra Virgin Olive Oil into a wok or large frying pan and add 25g Yeo Valley Organic Salted Butter. Melt over a medium heat then add a finely chopped organic clove of garlic and cook for 1 minute. Add a 200g pack of Waitrose Organic Exotic Mushroom Selection, 100g each of organic oyster, portabella and cup mushrooms, roughly chopped. Sauté over a medium heat for 10 minutes until the mushrooms have soaked up all their juices. Season. Stir in half a 142ml pot Waitrose Single Cream. Divide between two heatproof ramekin dishes and break a large egg into each one. Bake in the oven for 8-10 minutes until the egg is cooked. Sprinkle with organic flat leaf parsley and chives, chopped. Serve with hot crusty bread.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars