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Apple and Quince Tarte Tartin

This is our version of the classic French Tarte Tatin, we have combined apples and quince, but you could use apples alone or even pears.  The buttery caramel and fruit juices soak into the pastry when the tart is turned upside down, so it is best eaten while still warm- though not straight from the oven.  Top with our delicious Botanical Brew Shrub caramel sauce and a dollop of yogurt.

 

Ingredients:

5 -6 Golden Delicious apples peeled, cored and sliced 5mm-10mm thickness

Quince sizes vary, so use equal ratio as per the sliced apples

2 tbs butter

1 tbs melted butter for pastry

135g caster sugar

2 sheets puff pastry, defrosted but keep chilled.

For the sauce:

200g sugar + 2 tbs of water

80ml Botanical Brew Strawberry Gum & Mountain Pepper Shrub

60ml water

25g unsalted butter, cut into 1cm pieces

Salt, a good pinch - to taste

1-2 tsp Brandy or Whiskey (optional)

Plain Yogurt, Ice-cream or Double Cream to serve

Method:

Preheat the oven to 220C/425F. Use a 25cm cast iron frying pan or a similar dish that can go into the oven.

Make the caramel: In the cast iron pan over a moderate heat add 2 tbs butter and 6 tbs of sugar. Stir gently, until the sugar has dissolved, then bring to the boil. Reduce the heat and cook until you develop a dark caramel colour. Remove from the heat to stop the caramel from burning or colouring any further. Do not worry if it crystallises, as it will dissolve again during the baking process. 

Quince develops a beautiful colour when baked, so we suggest to use the Quince for the first layer in the pan. Fit pieces closely together in a fan shape and fill in all the gaps. Continue layering using a mixture of both fruits and press gently with your hand. Height of fruit should be roughly in line with the top edge of the pan. Return pan to the stovetop.  Cover pan with a lid if you have one that fits, or foil and cook for approx. 10 minutes on low heat until just tender. 

 

Melt 1 tbsp of butter and set aside.

Uncover the pan and prepare the pastry. Lay the two sheets of puff pastry together and cut out a circle (you could use a plate as a guide) sized to fit over the top edge of your pan. Cover the fruit with the pastry, tucking the edges between the fruit and the pan.  Brush the top of the pastry with the melted butter.  Pierce several times with a knife to allow steam to escape during baking.

Bake the tarte in the oven for 30-35 minutes, or until the pastry is crisp and golden.

 

Meanwhile, make the Sauce: Add the sugar and 2 tbs water to a heavy-based pan and cook over a medium heat stirring until dissolved. Once dissolved, raise the heat to high and caramelise. Have your Shrub and water ready. Once the caramel is a dark amber colour, remove from the heat immediately and stop the cooking by slowly and carefully pouring in the Shrub and water and whisking. Add in the butter, and whisk until smooth. Add the salt and brandy. Taste and finish with a teaspoon of Shrub.

Once the tart is baked remove from the oven and allow to cool slightly for 10-15 minutes. Cover the pan with a large serving plate. Holding the plate and pan firmly together with a tea towel, invert the two in one swift motion, being cautious of any hot liquid that might escape. Serve with a dollop of yogurt and Botanical Brew Shrub caramel sauce poured over the top.

Recipe by Lilly & Tony Spoljaric