Fallen Apple Tarte Tatin

Foraging to create a French recipe with an Indian twist...

Just as the apples fall, September has turned into an array of russet reds and fading greens, with cooler mornings, peppered with the sound of gunshots from neighbouring fields, as the chasse or hunt begins once again, only to inspire my ageing hounds their youthful whim, as they shared a knowing glance to signal their disappearance, deep into the orchard in search of hares.

Whilst they wandered, I picked the fallen apples still intact, reaping the rewards of the first autumnal harvest. The working orchards closest to the canal had an abundance of Canada Gris, with their golden hue that shines bright and softens when cooked, to make sweet purees or compotes. Whilst the abandoned orchard on the hill behind the house waned in quantity, there was still enough to forage and make good what lay to waste for a Tarte Tatin. And the plus of this heritage variety of Red Delicious was their sharp taste that accompanies the blend of sweetness with the warming heat of the ginger twist and side scoop of coconut ice cream.

I then invited my neighbours to join me in eating and in celebration of a month when I turn fifty and welcome in the next decade, with small intimate gatherings and recipes from brunch, to plat du jour, afternoon tea and cake and an early evening light meal, all within the rhythms of Ayurveda, and because these days everyone loves to be in bed by 10 pm… which to be honest is my idea of autumnal heaven!

Fallen Apple Tarte Tatin with Cardamom and Ginger
Serves 4

4 Medium size Red Delicious or Braeburn apples
50gm Ghee or butter
1/2 Cup of muscovado sugar
3/4 Cup of water
2 tsp Grated fresh ginger
1 1/2 tsp Cardamom powder
1 sheet of Puff Pastry (GF if intolerant)
9” Shallow baking dish

Preparation

• Preheat the oven to 175 degrees

• Peel and core the apples and slice them into eights.

• Place sugar, water, ghee or butter into a griddle pan to simmer and reduce to a golden caramel colour.

• Add the apples, ginger and cardamom and cook on medium heat until golden brown and softened, for approximately 5-7 minutes.

• Place the puff pastry onto a flat surface, with the Tarte Tatin dish on top of the pastry to cut around the edge.

• Then turn the baking dish upwards, spoon apples into it and place them flat side down

• Prick the pastry with a fork and place it over the apples, tucking into the edges, to keep the circular shape.

• Place into the oven for 30 - 45 mins until the pastry has turned golden.

• Once ready to take out of the oven, test the pastry with a knife to check it’s cooked then place a shallow dish over the Tarte Tatin to flip the dish upside down ready to serve.

• Serve with a side scoop of coconut ice cream or a healthy dollop of creme fraiche

Bon Appetit!
Until next time,
Tamsin x