This dish contains the following allergens: Milk/Dairy, Tree Nuts
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6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Utensils
Step 1
Peel and core the apples then cut them into pieces, quarter the figs and set both aside
Step 2
Roll the puff pastry sheet out and use the lid of the pan to cut a circle out of it
Step 3
Preheat the pan on medium-high heat and add the sugar, cook for 3-4 mins mixing continuously until it dissolves and starts bubbling. Continue cooking until the colour of the sugar deepens and bubbles become bigger. When the caramel starts smoking it is ready – remove from the heat and mix in the chilled butter until melted
Step 4
Mix in the apples and the pistachios with the caramel, then arrange the figs between the apples
Step 5
Gently place the pastry on top and using a spoon tuck the edges around the apples
Step 6
Cut a couple of small holes in the pastry using a knife to allow steam to escape and bake in a preheated oven at 190ºC for 30-40 mins until golden brown and crispy
Step 7
Once ready place a serving dish on top of the pan and flip the tarte tatin upside down on it. Cut in 6 pieces and serve with ice-cream and dusting of icing sugar
Peel and core the apples then cut them into pieces, quarter the figs and set both aside
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 2 of 7
Roll the puff pastry sheet out and use the lid of the pan to cut a circle out of it
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 3 of 7
Preheat the pan on medium-high heat and add the sugar, cook for 3-4 mins mixing continuously until it dissolves and starts bubbling. Continue cooking until the colour of the sugar deepens and bubbles become bigger. When the caramel starts smoking it is ready – remove from the heat and mix in the chilled butter until melted
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 4 of 7
Mix in the apples and the pistachios with the caramel, then arrange the figs between the apples
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 5 of 7
Gently place the pastry on top and using a spoon tuck the edges around the apples
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 6 of 7
Cut a couple of small holes in the pastry using a knife to allow steam to escape and bake in a preheated oven at 190ºC for 30-40 mins until golden brown and crispy
6
Braeburn apples
4
figs, ripe
50g
pistachio nuts
120g
sugar
60g
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
6
Braeburn apples
4
figs, ripe
1oz
pistachio nuts
4oz
sugar
2oz
unsalted butter
1 ready rolled sheet
of puff pastry
To serve
ice-cream
To garnish
icing sugar
Step 7 of 7
Once ready place a serving dish on top of the pan and flip the tarte tatin upside down on it. Cut in 6 pieces and serve with ice-cream and dusting of icing sugar
