Tuesday, September 24, 2013

Apple Tarte Tatin

For our 'French' date last night I made Apple Tarte Tatin for dessert. I'd never made nor eaten this dessert before and I was delightfully impressed by its simplicity and flavour. I was also shocked at how much sugar is required! SO sweet! Not only because we're on detox but also because we want to limit our sugar [fructose] intake, I used Stevia, instead of the usual castor or brown sugar. I also did some experimenting with quantities but this just wasn't the dessert for escaping 'sweet free'.

Ingredients
40g butter
1/2 sheet puff pastry
1 granny smith apple
4 tbs Stevia
Coconut cream to serve.

Method
Preheat oven to 250°C. Melt butter. Grease 2 ramekins with a little of the melted butter. 
Halve the apple and place cut side up in each ramekin. 
Sprinkle 2 tbs stevia over each apple and drizzle the remaining melted butter over each one. 
Using base of ramekin as a guide cut 2 circles from the sheet of pastry.
Place on a baking tray and bake on the top shelf of the oven for 15 mins or until bubbling, and you notice the sugar caramelizing.
Remove from oven and reduce oven temperature to 230°C. Place a pastry circle over each ramekin and tuck down the sides using a spoon (so that the pastry hugs the apple). Return to the oven and bake for a further 8-10 mins or until pastry is golden.
Turn out onto plate and drizzle with any caramel left in the ramekins. Serve with some cream, ice cream or, as we did, some coconut cream for a healthier option.
Makes 2.
Note: I experimented a little with the Stevia/sugar quantities. I made two tarte tatins using 2 tbs (which we had for dessert) and then I also made one with 1 tbs and another with just 1/2 tbs. The ones pictured above were made with 1/2 tbs and 1 tbs and as you can see, they aren't overly caramelized. They were nevertheless sweet enough! But the tarte tatins using the full 2 tbs did taste better, and was the right amount to form a good caramel.

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