Apple tarte tatin
Marcus Wareing's golden apple tarte tatin is perfect for making the most of seasonal fruit, served with a luxurious fig crème fraîche.
Ingredients
For the tarte tatin
- 320g packet ready-rolled all-butter puff pastry
- 6–8 Braeburn apples, peeled, quartered and left to dry out in the fridge overnight
- 100g/3½oz cold butter, softened
- 100g/3½oz golden caster sugar
- 2 cardamom pods
- 1 cinnamon stick
For the fig crème fraîche
- 200g/7oz crème fraîche
- 4 fresh figs, chopped
Method
To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart.
Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another.
Preheat the oven to 210C/190C Fan/Gas 6½.
Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges.
Bake for about 40 minutes until golden-brown. Remove from the oven and leave to rest for 5 minutes.
Meanwhile, make the fig crème fraîche by mixing the crème fraîche and fresh figs together in a bowl.
Put a large plate over the tarte tatin in the pan and carefully flip both pan and plate over. Slowly lift the pan off to turn the tarte out. Serve with the fig crème fraîche on the side.