Recipes
Apple and ginger tarte tatin
This impressive, French-inspired ‘upside-down’ dessert is easy to make using ready-to-roll pastry
This impressive, French-inspired ‘upside-down’ dessert is easy to make using ready-to-roll pastry
(23 votes)
Cook: 1 Hour 10 Mins
Serves: 8
Nutritional Information
Each 136g serving contains
Energy
1349kj
322kcal
1349kj
322kcal
16%
Fat
12.4g
12.4g
Med
18%
18%
Saturates
6.5g
6.5g
Med
33%
33%
Sugars
24.5g
24.5g
High
27%
27%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
992kj/237kcal
Typical energy values per 100g:
992kj/237kcal
Ingredients
50g caster sugar
20g unsalted butter, plus extra for greasing
3tbsp clear honey
3 Granny Smith apples, peeled, cored and quartered
3 balls stem ginger in syrup (from a jar), halved
375g pack Asda Ready Rolled Light Puff Pastry
2 scoops Asda Really Creamy Caramel Fudge Ice Cream, to serve
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Butter and line the base of a 20cm round pie dish.
2
Put the sugar and 1tsp water into a small nonstick pan. Over a medium heat, swirl the pan gently, without stirring, until the sugar has dissolved and turned dark golden brown. Stir in the butter and honey, then simmer for 3-4 mins or until liquid and syrupy.
3
Add the apples, turning in the syrup to coat. Take the pan off the heat.
4
Pour the syrup from the pan into the pie dish. Arrange the apples, rounded side down and overlapping slightly, in the tin, working in from the outside.
5
Arrange the ginger, rounded side down, in the tin between the apples.
6
Unroll the pastry. Cut out a circle a little larger than the dish. Lay over the apples, then tuck down into the tin around the filling.
7
Bake for 40-50 mins or until the pastry is cooked and golden. Cool in the tin for 10 mins, then turn out carefully onto a serving plate.
8
Scoop the ice cream onto the warm tarte and serve.