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Cherry tarte tatin
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250g all butter puff pastry, defrosted
plain flour, to dust
20g salted butter
60g caster sugar
250g Waitrose & Partners Cherries, pitted with a cherry pitter
100ml double cream
½ tbsp Cointreau
1. Preheat the oven to 220˚C, gas mark 7. Roll out the pastry on a lightly floured surface then use a plate as a guide to cut out a 21-22cm circle; set aside.
2. Put the butter and sugar in a 20cm heavy-based ovenproof frying pan over a low heat, until melted and dissolved; bubble for a few minutes until just golden. Take off the heat and add the cherries.
3. Cover with the pastry disc, then tuck the edges of the pastry inside the frying pan. Bake for 20-25 minutes until the pastry is golden and crisp. Leave to cool for 5 minutes before inverting onto a plate. Meanwhile, whip the double cream to soft peaks then stir in the Cointreau. Serve the tarte tatin with a dollop of the cream.
This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.
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