puff pastry Archives

Beetroot recipes

Maple-roasted potato-and-sage open tart

55 minutes

Fruity dessert

Tomato tarte tatin

20 minutes

Classic Pink Lady tarte tatin

Serves 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

150 g sugar
2 T butter
2 t vanilla paste
1 T apple cider vinegar
6 Pink Lady apples, peeled, cored and cut into thirds
1 x 250 g sheet Woolworths all-butter puff pastry
Crème fraîche, for serving

Method

Preheat the oven to 220°C. Place the sugar and butter in a 23 cm cast-iron pan over a medium heat and stir until both have dissolved and turned golden brown. Add the vanilla paste and apple cider vinegar.
Place the apples, cut side down, into the pan and cook for 5 minutes. Turn the apples, arranging them tightly in the pan. Cook for a further minute, then turn off the heat.
Place the pastry sheet directly on top of the apples and tuck it in neatly around the edges. Bake for 20 minutes, then reduce the heat to 180°C and bake for a further 20 minutes, or until the pastry is crisp and golden.
Allow the tart to cool down slightly, then turn out onto a plate. Serve with crème fraîche.

Cook’s note: The secret of this upsidedown apple pie is to cook the butter and sugar with the apples so the juice caramelises and flavours the fruit. If you prefer a darker caramel, cook the sugar and butter a bit longer until dark amber.

Browse more fruity desserts here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Plum-and-almond tarte tatin

Fig tarte tatin

Cauliflower tarte tatin with celery-and-sultana salad

Tear-and-share fig-and-beetroot tartlets

Beetroot tarte tatin

Maple-roasted potato-and-sage open tart

Honeyed pear pie

Venison pie

Tomato tarte tatin

Abby’s Beetroot Tarte Tatin

Chicken, mushroom and dill pies

Classic Pink Lady tarte tatin

Classic Pink Lady tarte tatin

Ingredients

Method