App onlyGluten-free nutty fruit chocolate brownies. This is a premium piece of content available to registered users.
Rustle up a batch of these brownies and they won't last long. They're gloriously gluten-free, and packed with nuts and dried fruit
Chai-spiced apple tarte tatin
- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Skip to ingredients
- 320g sheet puff pastry
- 5 small Granny Smith applespeeled, cored and quartered
- 1 cinnamon stick
- ¼ tsp ground ginger
- 2 cardamom podscracked
- pinch of ground cloves
- small grating of nutmeg
- ½ lemonjuiced
- 100g golden caster sugar
- 60g salted buttercubed
- vanilla ice creamto serve
Nutrition: Per serving
- kcal397
- fat23g
- saturates12g
- carbs43g
- sugars27g
- fibre3g
- protein4g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Cut a 23cm circle out of the pastry and place in the fridge to chill.
step 2
Put the apples in a bowl and toss with all the spices.
step 3
Put the sugar in a 20cm-ovenproof, heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5 mins, until it turns into a dark amber caramel syrup. When it starts to smoke, turn off the heat and stir in the butter. Arrange the spiced apple quarters, rounded-side down, over the sugar and butter mixture in a very tight circle, starting around the edge of the dish, then filling in the middle. Make sure the cinnamon stick and cardamom pods are nestled amongst the apples.
step 4
Place the disc of chilled pastry on top of the apples. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for 45 mins until the pastry is golden brown and crisp. Once cooked, run a cutlery knife around the edge of the tart to release. Turn out onto a plate and serve in slices with vanilla ice cream.
