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Orchard fruit & cider tatin with cinnamon cream

Orchard fruit & cider tatin cut into slices and served with cinnamon cream

Orchard fruit & cider tatin with cinnamon cream

Name: Orchard fruit & cider tatin with cinnamon cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6-8
Ingredients: 200g golden caster sugar; 100ml cider (optional); 1 cinnamon stick; 50g cold butter sliced; 3 Granny Smith apples peeled, cored and quartered; 3 firm pears peeled, cored and halved; 340g sheet all-butter puff pastry; 1 tsp ground cinnamon; 100g crème fraîche; 150ml double cream; 70g icing sugar

Tom Kerridge

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Serves 6-8

More effort

Prep: 30 mins

Cook: 1 hr

Plus chilling

A star rating of 3.6 out of 5.3 ratingsRate

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Wow family and friends with this pear and apple cider tartin served with cinnamon cream. It makes a stunning centrepiece dessert for any dinner table

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g golden caster sugar
100ml cider

(optional)
1 cinnamon stick
50g cold butter

sliced
3 Granny Smith apples

peeled, cored and quartered
3 firm pears

peeled, cored and halved
340g sheet all-butter puff pastry

For the cinnamon cream

1 tsp ground cinnamon
100g crème fraîche
150ml double cream
70g icing sugar

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Nutrition: Per serving (8)

kcal542
fat32g
saturates18g
carbs58g
sugars45g
fibre3g
protein3g
salt0.5g

Method

step 1

Scatter the sugar into a 24cm ovenproof frying pan and add the cider, if using, and the cinnamon stick. Place on the heat and bring to the boil, then reduce the syrup until it caramelises and goes amber, then add the butter off the heat and toss through to make a sticky sauce. While the sauce is still warm, pack the pan with the apples and pears. Roll the pastry out until it’s slightly larger than the pan, then drape over the fruit and use a spoon to tuck the pastry under the fruit completely encasing them so that all you see is the puff pastry. Pop in the fridge for an hour or overnight.
step 2

Whisk the cinnamon, crème fraiche, cream and sugar together to soft peaks. Chill in the fridge.
step 3

Heat oven to 200C/180C fan/gas 6 and with a knife, prick a few holes in the top of the pastry. Put the pan in the oven and bake for 45 mins, then remove and leave to cool for 10 mins or so. This will make it easier and safer to turn out the tart. Place an upturned plate on top of the pan, then carefully flip the dish over. Serve in slices with the cinnamon cream on the side.

Recipe from Good Food magazine, September 2018

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A star rating of 3.6 out of 5.3 ratings

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