If you’re in need of a deluxe Easter dessert then ditch the chocolate and tuck in to this fruity JAZZ™ Apple & Raspberry Tart Tatin. It’s a showstopping pudding the whole family will enjoy and the ideal centrepiece for the dinner table as it looks stunning too. Made with British-grown JAZZ™ Apples, it’s a recipe you just must try for yourself!
1 sheet ready-rolled puff pastry
850-900g JAZZ™ Apples (about 6 large or 8 small)
100g golden caster sugar
60g salted or unsalted butter, cubed
200g fresh raspberries (125g for the tart, the rest for topping)
Vanilla ice cream or custard, to serve
Unroll the puff pastry sheet onto a sheet of parchment paper or a lightly floured surface, and use a 23cm (9-in) ceramic baking dish as a template to cut the pastry into a circle. Poke holes all over the pastry (for ventilation while it bakes), and set aside to rest while preparing the rest of the tart.
Peel, core, and quarter the apples. Preheat the oven to 190 C/gas 5.
Heat a large saucepan on medium, then add the sugar and water, and stir together well. Cook just until the sugar has melted and started to turn golden and foamy- about 2-3 mins- then stir in the butter and cook another 3-5 minutes until the sauce becomes creamy and smooth and starts looking caramel-coloured.
Add the apples and stir well to coat in the caramel. Cook for 10-15 minutes, until the apples have softened and are beginning to go a little translucent, stirring or turning the apples frequently so they are evenly cooked and coated in the caramel.
Remove the apples from the heat and arrange in concentric circles on the bottom of your baking dish, pressing them tightly against each other. You can place all of the apples first and then stuff the raspberries haphazardly around the dish in any gaps in the apples, or add a circle of raspberries in between circles of apple.
Once all of the fruit is arranged, pour the remaining sauce over the top. Next, lay the circle of puff pastry on top of the fruit and tuck around the edges of the apple and down the sides of the dish.
Bake for 40-45 minutes, until the pastry is golden brown and firm to the touch. Cool for about an hour, then run a knife around the edge of the dish and invert the tart onto a large serving dish. Feel free to carefully pour out the juices into a small jug first, or make sure to use a serving dish large or deep enough to contain the sauce.
Garnish the tart with the remaining fresh raspberries and serve with vanilla ice cream or custard.