Lunch for My Parents – Dessert: Apple & Blackberry Tarte Tatin

For this dessert I used the recipe from Everyday Gourmet with Justine Shofield http://www.everydaygourmet.tv/recipes/258, just used blueberries instead of blackberries.

Ingredients

1 sheet of puff pastry, thawed

100g caster sugar

80 ml brandy

3-4 apples, peeled and cored, cut into half horizontally

50g butter

1 tsp. cinnamon

½ tsp. ground clove

1 cup frozen blackberries

Recipe by: Justine

Time: 30 minutes

Serves: 4-6

Method

·         Pre heat the oven to 190C.

·         Heat sugar in a 26cm no stick frying pan to form a caramel.

·         Once the sugar starts to change colour, add the brandy and allow to bubble away for a few minutes until it is a deep caramel colour.

·         Now add the apples, butter, cinnamon and clove and stir gently to coat all the apples in the sticky caramel.

·         Cook for about 5 minutes before adding the frozen blackberries.

·         Lay the pastry over the apple and blackberries and then tuck in all sides, as if it were a blanket.

·         Bake for 25-30 minutes or until golden brown.

·         Once cooked, bring it out of the oven and gently twist the pastry to ensure nothing is stuck to the pan.

·         With certainty, in one big gesture, flip the tart tatin upside down onto a plate.

·         Serve with cold crème Anglaise or vanilla bean ice cream.