17 Dec Apple & Cranberry Tarte Tatin with spiced pecan pastry
Apple & Cranberry Tarte Tatin with spiced pecan pastry
We asked Angela from The Recipe House to rustle up a festive delight using ingredients bought from our patch. If you’ve never tried her recipes check out her instagram.
Here’s the result – delicious apple & cranberry tarte tatin with spiced pecan pastry…
I absolutely adore tarte tatin and it’s definitely a crowd pleasing dessert for any occasion. I thought I would change things up a bit to make it more seasonal and use produce sourced from our patch. The apples and cranberries came from A&T Cooper in Park Gate.
Serve it with pouring cream, vanilla ice cream or good old fashioned custard!
Pre-heat the oven to 180c / 350f /gas mark 4.
Before making the caramel, prepare your apples, by peeling and quartering them, there’s no need to place them in water, just leave them out on the side. Don’t worry about them turning brown.
Melt the sugar over a low heat in a heavy pan, wait until it turns dark brown, but be careful that it doesn’t burn. As soon as it’s reached the desired colour, whisk in your cubed and softened butter. Transfer immediately to your tarte tatin tin. Place your prepared apples rounded side down onto the buttery caramel… be careful with your fingers on the sugar!
Alternative method. Place your sugar & butter straight into your tarte tatin tin/skillet and place this directly over the heat on the stove and cook until dark brown, again, careful not to burn. Be super careful when removing the tin from the heat. Then place your apples and cranberries as with the other method.
For the pastry, put all the dry ingredients into the food processor and blitz it. Then add the egg and pulse until a dough forms.
Roll out the pastry to a thickness of 5-7mm round enough to cover your apples to the edge of the tin.
Cook for around 15 minutes. It might take slightly longer if your pastry is thicker. As the pastry is on the top of the tin, you will be able to see if it’s baked through. Baking times are about the same for ready made pastry, although puff pastry may take another 5 minutes.
6-8 eating apples (Hampshire Russet from A&T Cooper Park Gate)
A handful of English cranberries (A&T Cooper Park Gate)
For the caramel
125g caster sugar
100g butter (softened and cubed)
For the pecan pastry
180g plain flour
50-60g very finely chopped pecan nuts or walnut
Pinch of salt
2tsp Bart’s Winter spice (or cinnamon & nutmeg)
25g caster sugar
(or use ready made/rolled puff pastry or shortcrust pastry)