Apple-ginger-tarte-tatin

Apple and ginger tarte tatin

This impressive, French-inspired ‘upside-down’ dessert is easy to make using ready-to-roll pastry

By , 28 October 2019

(1 vote)

Apple and ginger tarte tatin
  • 1 Hour 10 Mins

  • Serves: 8

Nutritional Info
Each 136g serving contains
  • Energy

    1349KJ

    322KCAL

    16%
  • Fat

    12.4g

    med

    18%
  • Saturates

    6.5g

    high

    33%
  • Sugars

    24.5g

    med

    27%
  • Salt

    0.31g

    low

    5%
of your reference intake.
Typical energy values per 100g: 992kJ/237kcal.
Ingredients
  • 50g caster sugar
  • 20g unsalted butter, plus extra for greasing
  • 3tbsp clear honey
  • 3 Granny Smith apples, peeled, cored and quartered
  • 3 balls stem ginger in syrup (from a jar), halved
  • 375g pack Asda Ready Rolled Light Puff Pastry
  • 2 scoops Asda Really Creamy Caramel Fudge Ice Cream, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Butter and line the base of a 20cm round pie dish.

  • Put the sugar and 1tsp water into a small nonstick pan. Over a medium heat, swirl the pan gently, without stirring, until the sugar has dissolved and turned dark golden brown. Stir in the butter and honey, then simmer for 3-4 mins or until liquid and syrupy.

  • Add the apples, turning in the syrup to coat. Take the pan off the heat.

  • Pour the syrup from the pan into the pie dish. Arrange the apples, rounded side down and overlapping slightly, in the tin, working in from the outside.

  • Arrange the ginger, rounded side down, in the tin between the apples.

  • Unroll the pastry. Cut out a circle a little larger than the dish. Lay over the apples, then tuck down into the tin around the filling.

  • Bake for 40-50 mins or until the pastry is cooked and golden. Cool in the tin for 10 mins, then turn out carefully onto a serving plate.

  • Scoop the ice cream onto the warm tarte and serve.