Apple tarte tatin

This recipe is designed for the ruby Redlove apples, which look fabulous and red even when cooked, but you can adapt it to suit any apple variety, or why not plant your own Redlove in a large container for future rosy red harvests.

Apple tarte tatin (with Redloves)

Ingredients for a spring form pan with a diameter of about 24 cm

• 120 g sour cream
• ½ vanilla pod
• 2 tablespoons icing sugar 
• 2 – 3 pinches of lemon zest
• 3 – 4 Redlove apples (or other apple of your choice)
• 3 – 4 tablespoons sugar
• 3 – 4 pinches of lemon zest
• 2 – 3 pinches of cinnamon
• 1 roll of puff pastry
• 60 g softened butter

Method

Preheat oven to 200°C.

For the cream:

Slice the vanilla pod lengthwise and scrape out the tiny black seeds with a pointed knife. In a bowl, briefly stir the sour cream with 2 – 3 pinches of vanilla, icing sugar and the lemon zest. Cover and place in the fridge.

For the tart:

• Peel the apples, quarter, core and cut them into approximately 0.5cm thick slices.
• Mix 1 – 2 tablespoons sugar, the remaining vanilla, lemon zest and cinnamon in a bowl and mix with the apple slices.
• Grease the spring form pan well with butter and sprinkle with the remaining sugar.
• Prick the puff pastry several ties with a fork and cut it to fit the spring form pan.
• Lay out the marinated apple slices tight and fan-shaped on the bottom of the spring form pan. Spread remaining butter in pieces on the apples and cover with the puff pastry.
• Baking time: 20 – 25 minutes.
• Place the golden brown tart onto a plate or platter. Sprinkle powdered sugar over the cooled tart and serve with vanilla-flavoured sour cream.