Description

Tarte tartin is one of those wonderful tarts that you can enjoy with whatever seasonal fruit is available. At Bourke Street Bakery we have been making a tarte tatin with peach and apple. We prefer using the green granny smith apple variety, as they are a little tart and don’t overpower with their flavour, but it’s really up to you. The apples and peaches caramelise when baked, becoming sticky, sweet and delicious. After you’ve pulled it out of the oven it is lovely served with a dollop of mascarpone or ice cream

Method

Preheat the oven to 190°C (375°F). Generously grease a 22 cm (8½-inch) cake tin (not spring-form).

Place the apples in a saucepan with 50 g (1¾ oz) butter, 100 g (3½ oz) sugar, the vanilla seeds, lemon zest and juice. Cook over medium heat for 5 minutes, stirring occasionally, until the apples begin to soften. Add the peaches and cook for a further 3 minutes.

Using a slotted spoon, transfer the fruit to the prepared cake tin, arranging it evenly. Dot with the remaining butter.

Return the saucepan to medium heat, add the remaining sugar and cook for 3–5 minutes, stirring, until a deep golden caramel forms. Carefully pour the caramel over the fruit. Set aside and allow to cool completely.

Roll the puff pastry to 5 mm (¼-inch) thickness and cut a 24 cm (9½-inch) round. Lay the pastry over the fruit, gently tucking the edges down around the fruit.

Bake for 30 minutes, or until the pastry is deep golden and crisp. Remove from the oven and rest for 10 minutes.

Run a knife around the edge of the tin, then carefully invert onto a serving plate.

note

You can also make three smaller tarts, using 13 cm (5 inch) cake tins. Roll out the puff pastry to 5 mm (1/4 inch) thick, then cut into 15 cm (6 inch) rounds and place over the fruit. Bake for 30 minutes, or until the pastry is deeply golden.