Spiced Apple and Kakadu Plum Tarte Tatin With Caramel
Time: 1 hour
Serves: 4-6
Kakadu Plum has an aroma of stewed apples and pears so there’s no doubt it works perfectly in this Tarte Tatin. Enjoy this winter warmer any night of the week. It looks impressive but is actually quite simple!
Tarte Tatin
- 2 small granny smith apples, sliced 1cm thick
- 2 small pink lady apples, sliced 1cm thick
- large sheet pre-rolled puff pastry, cut to a 23cm round
- Vanilla bean ice cream to serve (optional)
Caramel
- 100g butter
- 1 tbsp Kakadu Plum extract
- 30g brown sugar
- 1 tbsp cream
- ½ tsp ground cinnamon
Kakadu Plum has an aroma of stewed apples and pears so there’s no doubt it works perfectly in this Tarte Tatin. Enjoy this winter warmer any night of the week. It looks impressive but is actually quite simple!
- Preheat oven to 190°C.
- To make the caramel, place the butter and sugar into a 20cm oven-safe, nonstick frying pan and place over high heat. Bring to the boil and cook for one to two minutes or until thickened slightly. Remove from the heat and whisk in the cream, Kakadu Plum extract and cinnamon.
- Gently press the slices of apple into the caramel, overlapping the slices until you fill the frying pan. Top the apple with the pastry round and fold the edges under to tuck in the apples.
- Place the pan on a baking tray and bake for 30 to 40 minutes, or until the pastry is puffed and golden. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out onto a serving plate.
- Serve warm with vanilla bean ice-cream (optional).
Recipe adapted from ‘Good Food’