Ingredients

The following ingredients have 4 Servings
  • 50 g / 2oz Butter
  • 50 g / 2oz Caster sugar
  • 1 tsp Vanilla sugar
  • 4 Dessert apples
  • 75 g / 3oz Blueberries (can use thawed frozen ones)
  • 1 Pack ready rolled puff pastry

Instruction

  • Preheat the oven to 200°C.
  • Peel the apples and then cut in half. Scoop out the core (a melon baller is useful here) and carefully cut away stem and base to leave as near perfect a half moon shape as possible.
  • Melt the butter in a 20cm / 8” Tarte Tatin tin (or an oven proof frying pan) over a medium heat.
  • Lower the heat and stir in the sugar until it starts to caramelise (about a minute).
  • Add the halved apples and cook gently for 10 minutes turning the apples to coat them in the caramel butter.
  • Remove the tin from the heat and with the apples cut side up, slot the blueberries in amongst the gaps.
  • Sprinkle 1tsp vanilla sugar over the apples.
  • Now unroll the puff pastry and prick all over with a fork.
  • Lay the pastry over the apples and trim with scissors leaving a 2cm excess.
  • Tuck the excess pasty in over the apples.
  • Cook on the middle shelf of oven for 25 minutes until the pastry is golden brown.
  • Place a serving platter on top and invert to serve, carefully removing tin.
  • Serve with a scoop of ice cream.