Fennel and Apple Tarte Tatin
A tarte tatin is far simpler than you think, trust us. This one is made with sweet caramelised apples and golden fennel, tucked in a layer of crisp, golden puff pastry.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
2 fennels (roughly 400g)
1 apple
75 g unsalted butter
100 g golden caster sugar
1 tsp lemon juice
1 pre-rolled sheet of puff pastry (usually about 320g)
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Trim the green off the fennel and cut into medium slices. Core and cut the apple into thin wedges, then toss with the lemon juice.
In a medium ovenproof frying pan, melt the butter over medium heat. Add the sugar and cook for 3–4 minutes, until it melts and forms a light golden caramel.
Add the balsamic vinegar then arrange the fennel in the pan. Cook for 3-4 minutes then add the apple. Arrange them between the fennel slices. Cook for a further 3 minutes until they begin to soften.
Remove from the heat and lay the puff pastry over the fruit, tucking the edges down inside the pan to keep the fennel and apple contained.
Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Leave to rest for 5 minutes, then place a plate on top of the pan (make sure it's larger than the pan) and then carefully, with an oven glove, flip the pan over to invert the tarte tatin onto the plate. Serve and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
