Apple and Ginger Tarte Tatin

Information

Preparation time: 20 minutes

Cooking time: 45 minutes

Difficulty: Medium

Serves: 6 to 8

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A spiced version of the classic dessert. Delicious with cream, crème fraîche or old fashioned custard.

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Cooking Instructions

1. Preheat the oven to 200°C, gas mark 6. Butter the sides of a 24cm-round, 4cm-deep cake tin with a fixed, solid base.
2. Finely grate the ginger into a bowl, collecting any juices and discarding any fibrous parts of the root.
3. In a small pan, heat the sugar with the lime zest and juice until the sugar has dissolved. Bring to the boil and boil for 4-5 minutes until the syrup is turning golden around the edges. (Watch the pan closely during boiling, as the syrup will quickly caramelise). Carefully dip the base of the pan in cold water to prevent further cooking. Stir in the remaining butter and the ginger to make a smooth sauce.  Pour half the sauce into the prepared tin so it coats the base in a thin layer.
4. Peel, core and quarter the apples, then pack the apple quarters into the tin rounded-side down.  Cut pieces to size to fill any gaps.
5. On a lightly floured surface, roll out the pastry fairly thickly to make a 25cm circle, using a plate or bowl as a guide. Carefully lift the pastry over the apples, tucking it down inside the edges of the tin to cover the filling completely.
6. Bake for 35-40 minutes until the pastry is well risen and golden. Leave in the tin for 5 minutes before turning out.
7. Meanwhile, gently reheat the remaining sauce. Loosen the pastry around the edges of the tin with a round-bladed knife. Place a large plate on top of the tarte, then invert it onto a plate.
8. Cut into slices, pour over the sauce and serve with cream, creme fraiche or custard.