Apple and Pecan Tarte Tatin

Ingredients

• 6 apples, e.g. Pink Lady, Braeburn or Granny Smith apples 
• a handful of pecans 
• 80 g plant-based butter/baking block 
• 110 g caster sugar 
• 1 sheet puff pastry 
• a pinch of salt 

To serve: 

• 200 ml whippable dairy-free cream 
• 1 vanilla pod or a few drops of vanilla essence 

Method

Preheat the oven to 200°C /400°F/gas mark 6. 

Peel and quarter the apples and remove the core. Place them into a bowl of water to prevent them from browning.   

Add the caster sugar to the base of an ovenproof pan and place it over medium heat. Allow the sugar to melt undisturbed until it turns a light golden colour.  

Once the caramel forms, add the plant-based butter and swirl gently to combine. (If the caramel seems to separate, add 1 tablespoon of hot water and stir vigorously into it comes together again.) 

Lower the heat and scatter the pecan halves over the caramel in the pan. Arrange the apple quarters on top of the pecans, packing them snugly. Let them cook in the caramel for 5 minutes. 

Lay the puff pastry sheet over the apples and tuck the edges down the sides of the apples. Make small holes in the pastry for the steam to escape. 

Transfer the pan to the oven and bake for 25 minutes, or until the pastry is crisp, golden and puffed. 

Remove from the oven and allow to cool for 10 minutes, then add a plate on top of the pan and carefully flip the tart out onto the plate.  

Whip up the cream with a vanilla pod or some vanilla essence and serve this alongside the Tarte Tatin.