Sunday, 6 October 2013

Tarte Tatin with Blackberry Syrup.

Apples from the garden and blackberries from the local hedgerows make this a very cheap dessert.
Peel and core the apples then cut into wedges.
Heat some unsalted butter in a frying pan and cook the wedges wirh a sprinkling of suger on a high heat until they start to caramelise.
Be careful not to over cook as they are going in the oven later.

Arrange the wedges in lightly buttered oven proof dishes if making individual ones. Place black berries in the centre.
Roll out your pastry (I used shop bought puff pastry, but you can use any type) and place over the dishes. lift the pastry at the edges so it sinks onto the apples and cut the excess off and bake in the oven until the pastry is cooked.
If you are doing one large tart just arrange the apple wedges in the frying pan and roll the pastry on top and place the pan straight into the oven.
To make the syrup place a few hand fulls of blackberries with sugar and a small dash of water in a pan and cook covered on a low heat until the fruits release all their juices.
Push through a sieve and discard the pulp. return the mixture to the pan and keep warm.
when the tarts are cooked place a plate over the dishes and turn them out.
Serve with the syrup and ice cream.

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