Alex Luck//Hearst Owned

Autumn Fruit Tarte Tatin

Name: Autumn Fruit Tarte Tatin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 4 plums; 2 eating apples; 2 whole star anise; 1 vanilla pod, split; 75 g demerara sugar; 320 g sheet all-butter puff pastry; 150 g blackberries; 25 g butter, diced; Mascarpone or clotted cream, to serve (optional); 40 g plain flour; 25 g salted butter, chilled and cubed; 1 1/2 tbsp. demerara sugar

Making Tarte Tatin can be time consuming and complex, but this cheat’s version delivers an impressive pudding with minimal effort.

By The Good Housekeeping Cookery TeamPublished: 02 October 2019

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Give this classic Tarte Tatin an autumn make-over with plums, apples and blackberries.

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

400

Ingredients

4
plums
2
eating apples
2
whole star anise
1
vanilla pod, split
75 g
demerara sugar
320 g
sheet all-butter puff pastry
150 g
blackberries
25 g
butter, diced
Mascarpone or clotted cream, to serve (optional)

For the crumble top

40 g
plain flour
25 g
salted butter, chilled and cubed
1 1/2 Tbsp.
demerara sugar

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Halve and stone the plums, then cut each half into 4 wedges. Halve, core and cut the apples into 5mm (1/4in) thick slices Arrange plums, apples, star anise and vanilla pod in a shallow baking tin or lipped baking tray about 23 x 33cm (9 x 13in). Scatter over sugar and bake for 10min. Meanwhile, remove pastry from the fridge.
2. Step 2Make the crumble. Put flour and a pinch of salt into a bowl and rub in butter with your fingers until mixture resembles fine rubble. Mix in sugar with your fingers, pinching the mixture together so you have a mix of fine and clumpy bits. Tip on to a small baking tray in an even layer.
3. Step 3Remove tin from oven, add blackberries and dot over the butter. Unroll pastry and lay on top of the fruit, tucking it in around the edges so the fruit is completely enclosed.
4. Step 4Bake tart and crumble for 15-20min or until both pastry and crumble are deep golden. Stir crumble once or twice during cooking so it browns evenly.
5. Step 5Leave tart to rest for 5min before inverting on to a board. Sprinkle over crumble. Serve (avoid eating star anise and vanilla pod) with ice cream, sweetened mascarpone or clotted cream.