Cherry and Dried Lime Tarte Tatin
Tarte Tatins have to be the easiest crowd pleaser to make. You don’t need any fancy equipment, pre-made pastry works perfectly which makes them ultimately the best thing to have when hosting a dinner party or if you’re like me purely something quick to whip up when you’re craving sweet snack! You can be as adventurous as you like with the fruit flavours.
For this recipe I partnered with Mastercard UK to support local independent businesses near me and so I headed into Brixton Village to pick up the cute green plates pictures from Ismad’s and went over to Danny’s Green Grocers to see which in season fruit he had. The cherries and peaches were super sweet that I couldn’t leave without them!
Cooking Notes:
Recipe makes 6.
I use 6 small tarte tins, you can use one big one. Make sure they do not have loose bottoms, otherwise the syrup will leak out.
Take your time with the sugar otherwise it will burn.
Keep your pastry as cold as possible. Once you cut the circles put it back in the fridge.
You can cook this just before you want to serve it, but keep it in the fridge till ready.
Ingredients:
190g Cherries (pitted)
120g Granulated Sugar + 1 TBSP for cherries
80g Unsalted Butter (extra melted for glaze)
1 Sheet Pre-made Puff Pastry
Method:
Add the dried lime and 1 TBSP of sugar to the cherries and mix well to coat them all. Then set aside.
Heat your oven to 220c.
Cut circles out of your pastry that are slightly bigger than your tarte tins, so that the pastry can over lap and create an edge for the tarte
In a non-stick pan add your sugar and place the heat on medium-high. You want to slowly let the sugar melt and caramelise. It will take it’s time but don’t stir or do anything.
As it begins to melt you can swirl the pan around to help the sugar move and melt evenly.
Once all the sugar is melted and is smooth, turn off the heat and quickly add in your cubes of butter to stop the cooking process.
You’ll need to mix through the butter to incorporate it well.
Pour the caramel evenly between your tart dishes and then place your fruit on top, make sure to tightly pack it in.
Take your pieces of pastry and place on top, pressing them down to seal.
Prick the pastry with a fork and then glaze with melted butter.
Place the tartes on a baking tray and into the oven. Then reduce the heat to 200c and bake for 20-25mins.
Remove from the oven when the pastry is golden and then leave to rest for 5mins before flipping onto a plate. Serve with cold vanilla custard, ice cream or double cream! ENJOY!
