Apple and sultana tarte tatin

Apple and sultana tarte tatin


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About this recipe: This delectable tart is turned upside-down to serve. The pastry used is shortcrust but it's made with a mixture of cream cheese and butter which makes it a little lighter in texture. The tart has a deliciously sweet, juicy filling of soft apples and sultanas with a touch of mixed spice.

Norma MacMillan

Serves: 4 

  • Shortcrust pastry
  • 115g (4 oz) plain flour
  • 30g (1 oz) cold unsalted butter, diced
  • 30g (1 oz) reduced-fat cream cheese
  • Apple and sultana filling
  • 5 dessert apples, such as Cox's, about 600 g (1 lb 5 oz) in total
  • 50 g (1¾ oz) light muscovado sugar
  • 1 tbsp lemon juice
  • 30 g (1 oz) sultanas
  • ¼ tsp mixed spice
  • 1 tsp finely grated lemon zest
  • Lemon and honey yogurt
  • 250 g (8½ oz) plain low-fat yogurt
  • 1 tbsp clear honey
  • 1 tsp finely grated lemon zest

Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

  1. First make the pastry. Sift the flour into a large bowl, then rub in the butter and soft cheese until the mixture resembles breadcrumbs. Sprinkle with 1½–2 tbsp of cold water and mix in using a round-bladed knife, to form a soft dough. Gather the dough into a smooth ball, then wrap in cling film and chill for at least 30 minutes while you make the filling.
  2. Preheat the oven to 200°C (400°F, gas mark 6). Peel and thickly slice the apples. Put the sugar and lemon juice in a medium-sized saucepan and heat, stirring, to dissolve the sugar. Add the apples, then cover and cook over a low heat for 8–10 minutes, stirring occasionally, until the apples are just starting to soften but not breaking up.
  3. With a draining spoon transfer the apples to a 23 cm (9 in) cake tin (not with a loose bottom) or a pie dish. Stir the sultanas, mixed spice and lemon zest into the juice left in the saucepan and simmer for 2–3 minutes. Pour this mixture over the apples. Set aside to cool slightly.
  4. Roll out the pastry dough thinly on a lightly floured surface to a round about 25 cm (10 in). Carefully lay the pastry round over the apple filling, tucking the edges down inside the tin. Bake for 20 minutes or until the pastry is golden.
  5. Leave the tart to cool in the tin for 5–10 minutes, then carefully turn out upside-down onto a plate with a rim. Stir together the yogurt, honey and lemon zest, and serve with the tart.

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