Spiced Apple Tarte Tatin with Clotted Cream

Name: Spiced Apple Tarte Tatin with Clotted Cream
Yield: Serves 2–3
Cuisine: British
Ingredients: 3 Cox’s apples, peeled and halved; 100 g caster sugar; 100 g unsalted butter, softened; 200 g bought or homemade puff pastry; 1 pinch of freshly grated nutmeg; clotted cream, to serve; 200 g bought or homemade puff pastry; 1 star anise; 1 cinnamon stick; 1 twist of black pepper; 1 vanilla pod, split lengthways

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is my daughter’s favourite pudding a spiced-up version of the classic French dessert and one of the first things I learnt to cook. It takes a while to master and requires investment in a really good pan – but is well worth the effort. You’ll never have any leftovers serving this dish!

Ingredients

3 Cox’s apples, peeled and halved
100 g unsalted butter, softened
100 g

Europe
United Kingdom
Dessert
September
Vegetarian
Autumn
October

Method

Peel and core the apples, then cut in half from top to bottom. Set aside.

Press the butter into the base of a 20 cm diameter copper/heavy-based pan with the back of a wooden spoon until it melts to completely cover the base. Sprinkle over the caster sugar in an even layer. Place the cinnamo