Apple-Plum Tatin

Name: Apple-Plum Tatin perfect for sharing
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 265 grams Puff Pastry; 3 unit(s) Plum; 2 unit(s) Apple; ½ sachet(s) Ground Cinnamon; 65 grams Creme Fraiche; 75 grams Sugar; 10 grams Hazelnuts; 1 tbsp Butter; to taste Butter

perfect for sharing

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https://www.hellofresh.fr/recipes/market/tarte-tatin-pommes-prunes-and-mascarpone-65ef210b4916f82b1a90266a

Allergens:

Wheat

•Milk

•Hazelnuts

The quantities provided above are averages only.

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

265 grams

Puff Pastry

(Contains: Wheat May be present: Milk)

3 unit(s)

Plum

2 unit(s)

Apple

½ sachet(s)

Ground Cinnamon

65 grams

Creme Fraiche

(Contains: Milk)

75 grams

Sugar

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)

Not included in your delivery

1 tbsp

Butter

to taste

Butter

Nutrition Values

Energy (kJ)3942 kJ

Energy (kcal)942 kcal

Fat48.8 g

of which saturates9.2 g

Carbohydrate112.9 g

of which sugars62.4 g

Dietary Fiber2.1 g

Protein10.4 g

Cholesterol0 mg

Salt2.26 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

Cooking Steps

Preheat your oven to 200°C/180°C fan/gas mark 6.

Reserve the pastry in the fridge until ready to use.

Cut the plums and apples into quarters, then remove the pit and core. Cut the quarters into 1½ cm slices.

Melt 1 tbsp of butter in a large pan over medium heat. Add 2 tbsp of sugar and stir until almost dissolved.

Fry the plum and apple slices in the pan for 5-6 mins. Turn them over, sprinkle them with half a sachet of cinnamon and cook for another 5-6 mins, or until slightly softened and golden.

Lightly butter a rectangle baking dish (try to get one to match the size of the puff pastry) and sprinkle it with 2 tbsp of sugar.
Using a spatula, place the fruit one by one at the bottom of the dish, alternating between apples and plums.
Cover them with the dough, folding the edges over the sides of the dish. Prick it all over with a fork.
TIP: You can use parchment paper, cut to the size of the dish to prevent the pie from sticking. Bake the tart for 20-25 mins, or until the pastry is risen and golden.

Toast the hazelnuts until golden, in the last 6-8 mins
Allow to cool and then bash or roughly chop.
TIP: Watch them closely—they can burn easily.

Whisk the creme fraiche with remaining sugar to taste.

When the pie is cooked, let it rest and cool for 5-10 mins.

Run a knife along the edge of the dish to loosen the dough. Place a serving plate on top.

Using oven mitts, firmly grasp the plate and oven dish and quickly turn them over.
Carefully lift the oven dish and replace any fruit that may have moved during handling.
Top the tart with a spoonful of creme fraiche and sprinkle with hazelnuts, then cut it into slices and serve them on plates.