Apple, Pear and Elderflower Tarte Tatin

Updated at: Sun, 21 Apr 2024 20:39:20 GMT

Step 1

Begin by unrolling the puff pastry on the parchment paper it comes with. Cut out a 25cm diameter circle using a dinner plate as a guide. Prick the pastry all over with a fork, then place it on a baking sheet. Cover and chill it while you prepare the filling.

Step 2

Place the quartered apples and halved pears into a 20cm ovenproof frying pan. Sprinkle the soft brown sugar evenly over the fruits. Heat the pan over a low-medium setting for 4-5 minutes, giving it an occasional shake. Wait for the sugar to melt into a medium-dark amber color. Remember, stirring might cause crystallization, so just shake the pan gently.

Step 3

Once the sugar has caramelized, remove the pan from the heat. Add the cubed butter and 50ml of elderflower cordial, stirring them into the fruits until well combined.

Step 4

Preheat your oven to 200°C (392°F).

Step 5

Arrange the caramel-coated fruits in the pan with their rounded sides down. They should fit snugly together. Cook them over a medium-low heat for 8-10 minutes until they’re slightly softened, then take the pan off the heat.

Step 6

Carefully lay the chilled pastry over the fruits, tucking the edges inside the pan using a dinner knife. Combine the remaining elderflower cordial with milk and brush this mixture over the pastry. Bake in the preheated oven for 20-25 minutes until the pastry is puffed up and golden brown.

Step 7

Allow the tarte to cool in the pan for 5 minutes. Then, run a knife around the edge to separate the pastry from the pan. Place a serving plate over the pan and carefully turn it out. Let it cool for another 5 minutes so the caramel can thicken.

Step 8

Serve your exquisite tarte tatin warm with a choice of ice cream, crème fraîche, or cream for an indulgent finish.

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