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    Apple and Pecan Tarte Tatin

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    Apple and Pecan Tarte Tatin

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4 - 6


    • 50g butter
    • 50g light muscovado sugar
    • 4 Cox's apple
    • 100g pecan halves
    • 375g Saxby Dessert Shortcrust Pastry


    1. Preheat the oven to 200°C, gas mark 6. Melt 50g butter in a frying pan and stir in 50g light muscovado sugar. When the butter has melted and the sugar dissolve to form a caramel, stir well, then add 4 Cox's apples, peeled, cored and thickly sliced.
    2. Cook the apples in the caramel for 15 minutes, or until lightly brown and starting to soften, then scatter with 100g pecan halves. Turn into a 20cm shallow cake tin (not loose-based) and shake the tin to level the apples.
    3. Roll out a 375g pack Saxby Dessert Shortcrust Pastry then place over the top of the tin, trimming off any excess. Bake for 25-30 minutes until the pastry is golden brown. Cool in the tin for 5 minutes, then turn out and serve with cream or vanilla ice cream.

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