This twist on the classic tarte tatin features thinly sliced apples arranged in a buttery caramel with a crispy kataifi pastry base
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 556 |
| Fat | 21g |
| Saturates | 11g |
| Protein | 7g |
| Carbs | 92g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Using a mandolin, thinly slice the apples keeping the skin on. Place the slices in a bowl of water and squeeze in the lemon juice to prevent them from browning.
Combine the caster sugar, corn flour and salt in a bowl. Set aside. Split the vanilla bean lengthways and scrape out the seeds for later.
In a round 25cm ovenproof pan, combine the sugar and water for the caramel. Cook without stirring until the sugar dissolves and turns a deep amber colour. Remove from the heat, whisk in the butter and vanilla seeds, then spread the caramel evenly across the base of the pan.
Arrange the apple slices neatly over the caramel, overlapping them slightly in a circular pattern. Sprinkle the sugar mixture between the layers until all the apples are used.
Melt the ghee in a small saucepan. Add the pastry to the bowl and toss with the melted ghee to evenly coat it. Gently lay the kataifi pastry over the apples, pressing down firmly to cover the entire surface.
Bake for 25-30 minutes, or until the kataifi is golden and crispy and the apples are caramelised. Remove from the oven and allow to cool for a few minutes. Carefully invert the tart onto a large serving plate, allowing the caramel to spread over the apples.
Serve the tarte tatin while warm with a couple of scoops of vanilla ice cream.
