Vegan Tarte Tatin – serves 6
Pastry & fruit is a winning combination. This recipe is simple, a perfect choice for entertaining. It looks lovely, tastes delicious and can be made well in advance (guilty pleasure – great for breakfast too as it is rather like a Danish pastry 😊).
Following the theme of this week’s recipes, this is vegan friendly too – so a winner all round!
2/3 packet of ready-made puff pastry (it is easy to find vegan friendly puff pastry in the chiller section at your local supermarket)
6-7 dessert apples (I used windfall apples)
100g demerara sugar
75g dairy free spread suitable for cooking – cubed and chilled
Soya cream to serve
Prepare pastry Roll out to approx. 24cm, and trim into circle, using a plate as a guide. Prick all over with a fork, then transfer to a baking tray lined with grease-proof paper. Pop in the fridge to chill whilst preparing apple filling.
Prepare apples Peel, core and quarter apples. Set to side
Prepare caramel Put demerara sugar into a small, heavy based saucepan. Place over a medium heat and cook for approximately 6-7 minutes, until the sugar has melted into an amber coloured caramel. Remove pan from heat. Add the cubed spread, stirring to form a caramel sauce.
Pour caramel sauce into the base of a 20cm flan dish, or 20cm oven proof pan. Arrange apple quarters in the pan, firstly around the outside, then creating another circle in the middle. Make sure there are no gaps left. Gently press down the fruit. Top with the pastry circle, tucking in the pastry inside the edge of the dish.
Bake in pre-heated oven, fan 160 for 45 minutes. Allow to cool for 1 hour, then loosen the tart by running a knife around the edge. Pop a plate on top of the dish, then invert to release the tart onto the plate. Serve either warm, or cold. Either way this is delicious!