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Recipe for :

Five Spiced Tarte Tatin

Alan and AinsleyAnother dessert recipe from Alan Spedding - desserts are his speciality. Mmm . . . . .

"Here`s a quickie for you, I tried it last week, loverly!"

If you want to know more about Alan have a look at his biography page <click here>

Alan says you will need a heavy based cast iron pan. - he uses a Le Creuset sauté pan - as the pan is going to be put in the oven.


3 Granny smith apples (or similar acidic apples)
Sheet of ready rolled puff pastry (or roll your own)
40 g cold unsalted butter, thinly sliced
80g caster sugar mixed with quarter teaspoon of 5 spice powder

  • Peel and quarter the apples, cut out the core.
  • Cut the pastry to the size of the pan, plus a little extra to tuck in around the edges.
  • Prick lightly with the tip of a sharp knife
  • Preheat the oven to 200°C ./ Gas 6
  • Layer the thinly sliced butter over the bottom of the pan, sprinkle the sugar over the butter evenly.
  • Press the apples gently into the butter in an attractive pattern to cover the pan evenly.
  • Place the pan over a medium heat to dissolve the butter and sugar, carry on cooking over the heat until a caramel starts to form ( about ten mins )
  • Remove carefully from the heat, lay the pastry over the apples and tuck the edges down the sides of the tart with a knife.
  • Bake in the oven for around 15 mins until the pastry is golden brown and crispy.
  • Carefully top with a serving plate and flip over apple side up.( it may be a good idea to do what I do and cover your arm with a tea towel incase the hot caramel splashes out)
  • Serve with Vanilla creme fraiche or proper custard / vanilla ice cream.

Enjoy the calories without guilt.

Serves 8

Alan Spedding