Tarte Tatin
Beautiful with a scoop of vanilla ice cream for desert, this tarte is a brillant way of using fruit from the garden, or any fruit that is in season.
Traditionally made with apples but any soft fruits would work well.
Ingredients
- fruit – in this case I will be using blueberries and plums
- 1/2 teaspoon of cinnamon
- 1 teaspoon apricot jam
- 2 teaspoons honey (or 3 if you have a sweet tooth, like me!)
- 1 roll filo pastry
Fry the fruit in a frying pan very gently to soften it. Once the fruit is soft (but not too soft), turn off the heat.
Scrunch up a sheet of pastry and put it over the fruit, covering the whole pan. This will take a few sheets of pastry.
Put the pan in a fan oven at 150 degrees centigrade until the top is golden brown.
Now you need to put a plate on the top of the pan, and turn the whole lot upside down in one smooth motion, so that the tarte tatin comes out of the frying pan. Sprinkle with some icing sugar and server with ice cream.