Caramelised Apple Tarte Tatin
with Creme Fraiche and Speculoos Crumbs | Perfect for sharing
Miso caramelised apples and Speculoos biscuit crumb are a savoury-sweet match made in heaven. Layer over puff pastry and finish with a dollop of creme fraiche for a dessert that's sure to impress guests.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
¾ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
75 grams
Caster Sugar
15 grams
Miso Paste
(Contains Soya)
4 unit(s)
Apple
150 grams
Creme Fraiche
(Contains Milk)
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
Not included in your delivery
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Remove three quarters of the puff pastry from your fridge and allow to come up to room temperature. Preheat your oven to 220°C/200°C fan/gas mark 7. TIP: Keep the remaining pastry for another recipe if you'd like to.
b) In a medium bowl, reserve 4 tsp of the caster sugar and set aside for later.
c) In a medium saucepan, combine the miso, remaining sugar and the butter (see pantry for amount). Stir on medium heat until the butter has melted and the sugar has started to dissolve, 2-3 mins. Set aside to cool.
d) Peel, quarter, core and thinly slice the apples. TIP: The thinner you slice your apples, the more apple coverage your tarte tatin will have.
a) Unroll the pastry (keeping it on its baking paper).
b) Pour your miso caramel mixture onto a lined baking tray, then, using the back of a spoon, evenly spread the miso caramel into a square shape, slightly smaller than the size of your pastry.
c) Evenly lay the apple slices onto the miso caramel, then carefully place the puff pastry sheet over the top, pressing down the edges to secure the fillings.
d) Evenly sprinkle over half the reserved sugar and pop into the oven on the top shelf until puffed and golden, 15-17 mins.
a) When baked, remove the tarte tatin from the oven. Allow to cool until the bottom of the baking tray is cool to the touch, 25-30 mins.
b) Meanwhile, pop the creme fraiche into the bowl of reserved sugar and whisk until slightly thickened, 1-2 mins.
c) Use a knife to detach any pastry that has stuck to the sides of the baking tray, then place a large chopping board on top of the pastry. Use the chopping board to flip the tarte upside down and remove the baking tray and paper to reveal the apples.
d) Portion into 6 slices and serve with dollop of sweet creme fraiche and a sprinkle of speculoos crumb.
Enjoy!
