Recipes Archive

Fruity dessert

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Asian recipes

Pork escalope with apple kimchi

10 minutes

Pizza recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Asian recipes

Indonesian rendang with super-easy chickpea dosas

3 hours

Braai recipes

Spicy corn rub

10 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.

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Whole baked pears

Fortune cookies

Brussels sprouts, potatoes and chicken tray bake

Japanese tempura sweet potato

Pork escalope with apple kimchi

Papizza

Parmesan-and-sesame rice with roast garlicky mushrooms

Indonesian rendang with super-easy chickpea dosas

Spicy corn rub

Classic Pink Lady tarte tatin

Classic Pink Lady tarte tatin

Ingredients

Method