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Apple & Blueberry Tarte Tatin + Mermaid & Oxo Giveaway

The first time I made a Tarte Tatin was a rather laughable affair. I’d seen recipe for a French Onion one in a magazine and decided I had to make it. I forgot that I didn’t really have a suitable tin/frying pan and ended up using the only oven proof pan I had which was about 25cm tall! Turning the Tarte out was like trying to upturn a Sumo wrestler on his head, an experience that was difficult for me and no doubt traumatic for the Tarte. So when I was offered to try out the Mermaid Hard Anodised Tarte Tatin Tin I was just a tad excited to say the least.

It’s a really sturdy tin that goes on the hob, won’t flake, peel, warp or twist and can withstand oven temperatures up to 250°C. It even comes with a life time guarantee! In my haste to bake I just washed it and went ahead without realising that it benefitted from seasoning! But I needn’t have worried because it only stuck in 3 tiny places and I realised a wipe around the edge with some oil would probably have been a good idea! I like the fact that there is no handle to this tin because I can’t tell you how many times I’ve burnt my fingers on my casserole pan’s handles. Here you are forced to use your oven gloves so I think it is far safer.

The idea for an Apple and Blueberry Tarte Tatin came to me as I wanted my apples in halves and for something pretty and tasty to fill in the gaps. I drew further inspiration from researching other recipes to come up with what I think is a simple and not too unhealthy dessert. In order to keep my apple halves as in tact as possible instead of an apple corer I used the Oxo Good Grips Melon Baller which was perfect for scooping out the apple core with its smaller scoop. As this was only my second attempt at making a Tarte Tatin, I was very pleased with the result for both the even baking and the ease of use of the tin (oh and it was delicious). I will definitely be making these on a regular basis from now on and experimenting with other sweet and savoury combinations!

For your chance to win one of 2 sets of a Mermaid Tarte Tatin Tin and an Oxo Good Grips Melon Baller please go to the Rafflecopter at the end of this post.

I am entering my Tarte Tatin into Blue Kitchen Bakes‘ “Classic French” challenge this month as well as Fabulicious Food’s “Simple and in Season” challenge which is being hosted by Franglais Kitchen this month.

Peel, halve and scoop out core of apples.

Melt the butter then add the sugar.

Cook gently for 1 minute until beginning to caramelise.

Coat the apples in the caramel and cook gently for 10 minutes.

Take off the heat and add the blueberries and vanilla sugar.

Lay the pastry on top and trim leaving 2cm excess to tuck in.

Once pastry in completey tucked in cook in oven for 25 minutes.

Take out when pastry is golden all over.

Enjoy with a good dollop of ice cream!

4.7 from 7 reviews
Apple & Blueberry Tarte Tatin
 
Prep time
Cook time
Total time
 
Apples and blueberries are caramelised with a hint of vanilla in this delicious Tarte Tatin.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 6
Ingredients
  • 50g / 2oz Butter
  • 50g / 2oz Caster sugar
  • 1 tsp Vanilla sugar
  • 4 Dessert apples
  • 75g / 3oz Blueberries (can use thawed frozen ones)
  • 1 Pack ready rolled puff pastry
Instructions
  1. Preheat the oven to 200°C.
  2. Peel the apples and then cut in half. Scoop out the core (a melon baller is useful here) and carefully cut away stem and base to leave as near perfect a half moon shape as possible.
  3. Melt the butter in a 20cm / 8” Tarte Tatin tin (or an oven proof frying pan) over a medium heat.
  4. Lower the heat and stir in the sugar until it starts to caramelise (about a minute).
  5. Add the halved apples and cook gently for 10 minutes turning the apples to coat them in the caramel butter.
  6. Remove the tin from the heat and with the apples cut side up, slot the blueberries in amongst the gaps.
  7. Sprinkle 1tsp vanilla sugar over the apples.
  8. Now unroll the puff pastry and prick all over with a fork.
  9. Lay the pastry over the apples and trim with scissors leaving a 2cm excess.
  10. Tuck the excess pasty in over the apples.
  11. Cook on the middle shelf of oven for 25 minutes until the pastry is golden brown.
  12. Place a serving platter on top and invert to serve, carefully removing tin.
  13. Serve with a scoop of ice cream.

For your chance to win one of 2 sets like above simply fill in the Rafflecopter below.

a Rafflecopter giveaway
How to enter:
Complete the Rafflecopter form above to confirm your entries made via blog comments, Twitter, etc.
This giveaway will close on 27/11/2012.
Please read the Terms and Conditions below.
Winners are announced on the Rafflecopter form after the prize has been claimed by the winner.
First timers: Please watch how Rafflecopter works (video)! It is 46 seconds long. It explains everything.
If no form is showing, hit refresh and it should appear.
Complete the form – or your entries will not go into the draw.
Mandatory entries need to be completed first – so leave a blog comment before you try and complete any of the other methods of entry.
Do you want more chances to win? Come back daily after tweeting about the giveaway and fill the form in again.

Terms and conditions:
Only open to UK participants over the age of 18.
There are 2 prizes worth in excess £28 each. There’s no cash alternative and the prize is not transferable. No part or parts of the prize may be substituted for other benefits, items or additions.
Instructions form part of the terms and conditions. Entries using any software or automated process to make bulk entries will obviously be disqualified. The winner will be picked at random using software and then contacted by email. If you win and then don’t respond to this email within 7 days then another winner will be picked. The prize will be delivered to the winner as soon as possible after you have e-mailed your delivery address.
I am running this giveaway on behalf of George Wilkinson and Oxo UK who will be responsible for sending the prize to you if you win. Their decision is final and binding and no correspondence will be entered into.
Please don’t say you have liked the post and followed me on Twitter and Tweeted if you haven’t as I will check and fairness is my middle name!

NB: The Mermaid Tarte Tatin Tin and Oxo Melon Baller were given to me to use in my recipes, no payment was received and all opinions are my own.

Permanent link to this article: http://www.fabfood4all.co.uk/apple-blueberry-tarte-tatin-mermaid-oxo-giveaway/

155 comments

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  1. Lisa Williams

    This looks so good i could really eat this right now

    1. Camilla

      Ooh I highly recommend it:-)

  2. Paul Wilson

    Great stuff. Keep the apple recipes coming.

    1. Camilla

      It’s not difficult at this time of year LOL:-)

  3. dee

    looks awesome. I am going to dry this using coconut oil and transform some brown sugar into caster brown.

  4. Sally Poole

    Apple Tart

  5. Helen Aiken

    I think I’d probably make pineapple tarte tatin, though I have to admit the apple and blueberry one that you made looks delicious.

  6. Antonia Rookley

    Caramelsied Apple

  7. sairz eastham

    Definately this one, it looks gorgeous and sticky yum!

  8. Deborah Bird

    Well i have never made one so i would start by making the recipe on this page, it looks absolutely amazing, yum yum!!

  9. Alison

    I would make a banana Tarte Tatin

  10. Ali Thorpe

    I would make a fresh and zingy Mandarin Tarte Tatin.

  11. caroline james

    Pear and toffee.

  12. Jackie ONeill

    rhubarb

  13. sj wesley

    blackcurrant

  14. Nicole

    A lovely apple tart!

  15. Claire B

    apple & blueberry one above sounds lush

  16. Claire Trevor

    Apple and cinnamon:)

  17. Natalie Henderson

    Apple and Vanilla

  18. Annette Hanley

    I would play safe with an apple one as i have never made one before.

  19. Lisa Ellison

    Pear and raisins

  20. Anene Cee

    I would stick with traditional apple, and add lots of cinnimon! Will eat it with some cornish vanilla icecream, yummy!! :)

  1. Simple and In Season – the October roundup | Franglais Kitchen

    […] Camilla at Fab food for all makes a classic tarte tatin look bejewelled through the addition of blueberries. It must taste […]

  2. Simple and In Season – the October roundup | Franglais Kitchen

    […] Camilla at Fab food for all makes a classic tarte tatin look bejewelled through the addition of blueberries. It must taste […]

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