Matt Moran’s Apple Tarte Tatin
Whip up this delicious fruity dessert – perfect for a cosy night in.
Serves 4 – 6
4 Granny Smith apples
175 ml apple cider
175 g castor sugar
50 g butter, diced
1 vanilla bean, cut in half lengthways, seeds removed
1 sheet good quality puff pastry
Vanilla ice cream
Preheat oven to 220°C. Peel the apples, cut into quarters and scoop out cores with a teaspoon, then place in a bowl and pour 125ml apple cider over the top.
Make the caramel base for the tarte by stirring the sugar and 50mls of the cider in a 26cm-diameter heavy based, ovenproof fry pan over high heat to dissolve the sugar. Bring to the boil and cook for 5-6 minutes or until it is golden and caramelised, add the vanilla bean halves and seeds, then remove the pan from the heat and stir in the butter. Place the apple quarters, cut side up, in the fry pan on top of the caramel.
Trim the pastry into a circle a little larger than the frying pan and place over the apples, tucking the edges in, then place in the oven and bake for 20 minutes. Turn down oven to 160°C and bake for a further 10-12 minutes or until the pastry is a beautiful golden brown.
Carefully turn out the Apple Tarte Tatin onto a large serving plate and serve warm with vanilla ice cream.