Culinary Corner: Oceania’s Tarte Tatin

This classic French upside-down apple tart is autumn on a plate. This recipe rustles up individual tartlets, each best served with a dollop of crème fraîche. Enjoy!

INGREDIENTS

2 Granny Smith apples

3 tablespoons butter, melted

3 tablespoons white sugar

1 tablespoon lemon zest

Pinch of cinnamon

Pinch of nutmeg

1 round of readymade puff pastry

Crème fraîche, for garnish

METHOD

Preheat the oven to 175c. Core and peel the apples and cut each into 6 equal segments. In a medium bowl, mix the butter, sugar, lemon zest, cinnamon and nutmeg. Add the apples and toss to coat. Place the apples in a tart pan with the rounded sides of the apples facing down. Spoon the remaining butter and sugar mixture over the apples. Cover the pan with a puff pastry that is cut 1 inch larger than the circumference of the pan. Tuck in the sides of the pastry and poke the pastry with a fork. Bake for 10 to 15 minutes, until the pastry puffs and turns light brown and crispy. Let cool slightly and then invert the tart onto a plate. Serve warm or at room temperature with a dollop of crème fraîche, and enjoy this rustic taste of autumn!