Apple & Blueberry Tarte Tatin
Today I’m bringing you my Apple & Blueberry Tarte Tatin! 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 Tatin 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 Tatin. 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 benefited 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 & 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 Apple & Blueberry 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!
For your chance to win one of 2 sets like above simply fill in the Rafflecopter below.
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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.
Apple & Blueberry Tarte Tatin
- 50 g / 2oz Butter
- 50 g / 2oz Caster sugar
- 1 tsp Vanilla sugar
- 4 Dessert apples
- 75 g / 3oz Blueberries can use thawed frozen ones
- 1 Pack ready rolled puff pastry
- Preheat the oven to 200°C.
- 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.
- Melt the butter in a 20cm / 8” Tarte Tatin tin (or an oven proof frying pan) over a medium heat.
- Lower the heat and stir in the sugar until it starts to caramelise (about a minute).
- Add the halved apples and cook gently for 10 minutes turning the apples to coat them in the caramel butter.
- Remove the tin from the heat and with the apples cut side up, slot the blueberries in amongst the gaps.
- Sprinkle 1tsp vanilla sugar over the apples.
- Now unroll the puff pastry and prick all over with a fork.
- Lay the pastry over the apples and trim with scissors leaving a 2cm excess.
- Tuck the excess pasty in over the apples.
- Cook on the middle shelf of oven for 25 minutes until the pastry is golden brown.
- Place a serving platter on top and invert to serve, carefully removing tin.
- Serve with a scoop of ice cream.