Impress with this colourful Apple & Blackberry Tarte Tatin


  • 1 sheet of puff pastry, thawed

  • 100g caster sugar

  • 80 ml brandy

  • 3-4 apples, peeled and cored, cut into half horizontally

  • 50g butter

  • 1 tsp. cinnamon

  • ½ tsp. ground clove

  • 1 cup frozen blackberries


  • 1.

    Pre heat the oven to 190C.

  • 2.

    Heat sugar in a 26cm no stick frying pan to form a caramel. Once the sugar starts to change colour, add the brandy and allow to bubble away for a few minutes until it is a deep caramel colour. Now add the apples, butter, cinnamon and clove and stir gently to coat all the apples in the sticky caramel. Cook for about 5 minutes before adding the frozen blackberries.

  • 3.

    Lay the pastry over the apple and blackberries and then tuck in all sides, as if it were a blanket. Bake for 25-30 minutes or until golden brown.

  • 4.

    Once cooked, bring it out of the oven and gently twist the pastry to ensure nothing is stuck to the pan. With certainty, in one big gesture, flip the tart tatin upside down onto a plate. Serve with cold crème Anglaise or vanilla bean ice cream.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 267kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 2g
  • Carbohydrate 31g
  • Sugar 17g
  • Sodium 63mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Time: 30 minutes
Serves: 4-6

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