Desserts
Spiced Tarte Tatin
Recipe by Lisa Faulkner
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A gorgeous, Spiced Apple Tarte Tatin served with Brandy Butter is a great alternative to a Christmas pudding, but just as festive and tasty.
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- 100g butter
- 4 granny smith apples, peeled cored and quartered (or any other fruit of your choice)
- 120g caster sugar
- 1/2 tsp mixed spice
- 1 tsp vanilla extract
- 3 star anise
- 1 packet of ready rolled puff pastry
Brandy butter ingredients
- 100g butter, softened
- 300g icing sugar, sifted
- 3-4 tbsp brandy
Utensils
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Step 1
Preheat the oven to 200C.
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Step 2
Melt the butter in the Ninja pan over a medium heat. Add the apples and sugar, followed by the mixed spice and vanilla extract. Stir the sugary buttery apples and cook for a few minutes.
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Step 3
Turn up the heat and cook for a further 5-10 minutes until the apples go all sticky and golden and caramelised. Using a spoon, carefully turn the apples so they are cut side up and arrange in a circle. Place your star anise in the centre. Leave to cool a little.
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Step 4
Cut a circle of puff pastry, a little large than the size of the pan so that you can lay it across the top. Tuck the sides in around the apples like you’re tucking them into bed!
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Step 5
Put in the hot oven and cook for around 20 mins.
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Step 6
Remove from the oven and leave for 5-10 minutes. Very carefully put a plate over the top and flip the tart over onto it. Serve with brandy butter.
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Step 7
For the brandy butter, place the softened butter into a large bowl. Add a third of the sifted icing sugar and using a wooden spoon, spatula or electric whisk, beat together until smooth. Add the rest of the icing sugar gradually, mixing well to combine. Add the brandy and beat to combine. Transfer to a serving bowl and chill in the fridge to firm up until required.
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Step 8
Serve the brandy butter with the spiced apple tart Tatin and save any extra to serve with mince pies or Christmas pudding.
Once the brandy butter is chilled and firm – use an ice-cream scoop to make small balls of brandy butter. Place in the freezer for an hour or so to firm up. Serve on top of the warm apple tarte Tatin and allow to melt on top.
