Apple & Blackberry Tarte Tatin

Cook time 30 minutes
Servings 4-6


1 sheet of puff pastry, thawed
100g caster sugar
80 ml brandy
3-4 apples, peeled and cored, cut into half horizontally
50g butter
1 tsp. cinnamon
½ tsp. ground clove
1 cup frozen blackberries

Apple & Blackberry Tarte Tatin


Pre heat the oven to 190C.

Heat sugar in a 26cm no stick frying pan to form a caramel. Once the sugar starts to change colour, add the brandy and allow to bubble away for a few minutes until it is a deep caramel colour. Now add the apples, butter, cinnamon and clove and stir gently to coat all the apples in the sticky caramel. Cook for about 5 minutes before adding the frozen blackberries.

Lay the pastry over the apple and blackberries and then tuck in all sides, as if it were a blanket. Bake for 25-30 minutes or until golden brown.

Once cooked, bring it out of the oven and gently twist the pastry to ensure nothing is stuck to the pan. With certainty, in one big gesture, flip the tart tatin upside down onto a plate. Serve with cold crème Anglaise or vanilla bean ice cream.