Cook super-juicy apples until caramelised and wrapped in layers of golden puff pastry pastry.
Ingredients
- 30g butter
- 5 Fuji apples, peeled, cored, cut into 1cm pieces
- 55g (1/4 cup, firmly packed) brown sugar
- 80ml (1/3 cup) water
- 90g (1/2 cup) sultanas
- 1 teaspoon ground cinnamon
- 1 teaspoon cornflour
- 1 tablespoon water
- 2 sheets (25 x 25cm) frozen puff pastry, just thawed
- 1 egg, lightly whisked
- 300ml thickened cream
- Icing sugar, to dust
Method
- Step 1Melt butter in a saucepan over medium heat. Add the apple and sugar. Toss to coat. Stir in the water, sultanas and cinnamon. Cover and bring to a simmer. Cook for 5 minutes or until apple is tender but holds its shape. Combine cornflour and water in a bowl. Stir into the apple mixture. Cook for 1 minute or until the mixture thickens.
- Step 2Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Cut three 15cm discs from pastry. Halve. Place on the trays. Use a fork to press edges. Brush with egg. Bake, turning once, for 10 minutes or until golden. Set aside to cool slightly.
- Step 3Beat the cream until firm peaks form.
- Step 4Cut pastries in half horizontally (don’t cut through). Spread cream over the bases. Top with the apple mixture. Dust with icing sugar.
- High fibre
- Vegetarian
Nutrition
1895 kj
Energy
29g
Fat Total
18g
Saturated Fat
3.5g
Fibre
4.5g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
Know-how: Keep Fuji apples fresh in the crisper or a sealed plastic bag in the fridge for up to a month.
Apples contain vitamin C, anti-oxidants and pectin, which helps good bacteria to develop in the bowel.
To make a French-style tarte tatin, pan-fry Fuji apple slices and a little butter in an ovenproof frying pan until tender. Sprinkle with sugar and top with a thawed sheet of shortcrust pastry. Bake until golden, then turn onto a plate.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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