A new twist on the Tarte Tatin
On my recent trip to France I was inspired to make this sweet and savoury tart. All the ingredients are caramelized and candied, which gives it a delicious taste. Topping the tart with goats cheese is really the icing on the tart!
- 500g pack butter puff pastry
- olive oil for frying
- 150g bacon or lardons
- 30g banana shallots, cut in halves
- 30g butter
- 3 red-skinned eating apples, unpeeled, cored and cut into chunky pieces
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 fresh bay leaves
- 100g goat’s cheese log
- Heat the oven to 200C fan/gas
- Rolls out the pastry to 3mm thick, then cut a circle of 2-3 cm larger than the frying pan you are using, non-stick ovenproof frying pan or flameproof tatin dish.
- Keep the puff pastry chilled until needed.
- Heat a splash of oil in the frying pan and fry the bacon or lardons until crisp. Use a slotted spoon to transfer the bacon lardons to a plate lined with kitchen paper.
- Fry the shallots in the bacon fat for 5 to 6 minutes until browned. Transfer to the plate with the bacon.
- Add the butter to the dish and fry the apples on a medium-high heat for about 3 minutes on each side until golden.
- Add sugar and vinegar, turning the apples to coat as the mixture forms a syrup. Season well.
- Arrange the shallots and apples on the base of the pan, some rounded-side down and some cut-side down for an attractive look. Arrange the bay leaves.
- Lay the chilled pastry circle over the filling, tucking the edges inside the pan.
- Put the pan on a baking tray and cook for 20 to 30 minutes until the pastry is puffed and golden.
- Rest for 5 minutes then turn over onto a large plate or board.
- Crumble the goat’s cheese over the top, add ground black pepper.
- Serve with a green salad if you like.
- Place the tarte on a cutting board and let it sit for 5 minutes before cutting it into slices.
- Use a pizza cutter, it makes the job easier.