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Apple & Blackberry Tarte Tatin | Mother's Day Dessert



Mother's Day is tomorrow and I thought I would share this scrumptious tarte recipe as it would be perfect served for such an occasion after brunch, lunch or dinner. I created this recipe after seeing a similar one in the book The Weekend Cookbook (I highly recommend it), the photo stopped me in my page scrolling and when I also saw the short ingredient list I decided I was going to try my hand at making one of my own. This is a "no fuss" type dish and you can literally just pile and layer in any yummy fruit combos any time of the year and spice to your liking.


Apple & Blackberry Tarte Tatin


Ingredients


1 sheet of puff pastry (thawed)

3-4 apples

1 cup black berries

1 Tbsp cinnamon

2 tsp sugar

1 tsp nutmeg

1/2 cup butter

2 vanilla bean beans (optional)

1 lemon zested

Greek Yogurt (for serving)


Prehaeat oven to 350.


Melt 1 Tbsp of butter in the microwave and then spread it around the bottom and the sides of a pie dish and set aside. Slice the apples into thin wedges or whole slices (I plan to try this shape instead next time). Mix the cinnamon, sugar and nutmeg in a small bow. Cut the butter into 1/4 inch cubes.



If using the vanilla beans place them on the bottom of the pie dish. Using the apple slices, arrange a layer in any pattern you wish (I tried to create a flower effect, fanning them out in a circular pattern and then filling the middle at the end with a several slices on their end). Sprinkle the layer with a generous coating of the cinnamon/sugar mixture and then scatter a few butter cubes on top. Repeat this layering process two more times for a total of three layers.




Place the sheet of puff pastry dough over the entire dish and cut off the excess edges. Tuck under the edges of the dough by folding in and under to create a bit of a lip and then push the edge down as far into the pie dish as you can (try to get the dough all the way down to the bottom).








Place the dish in the oven and bake for 20-30 minutes until medium golden brown and flaky. Start checking your dish at 15-20 minutes as baking times will likely vary.


Remove the dish from the oven and let cool, once it is just warm in temperature, run a knife along the edges of the tarte to separate it from the dish. Using a plate, platter or cake stand (whatever you plan to serve it on), place it on top of the pie dish and flip over the tarte so that the pastry is now on the bottom and the fruit is on the top.



Place blackberries all over the tarte (I chose to keep them unbaked as I wanted the contrast of the soft, warm apples against the cold crispness of the berries, but you could easily layer them in with the apples and bake). Sprinkle the top with the zest of one lemon. We served ours with a dusting of confectioners sugar and then topped each slice with a large dollop of honey Greek yogurt. Serve warm or at room temperature-Happy Mother's Day!

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