Tarte tatin

This plant based tarte tatin uses just 4 ingredients. The classic French dessert has dark and sticky caramel, sweet apples and crisp pastry, goes perfectly with a plant based vanilla ice cream

Preheat the oven to 150 c.

Peel and core the apples and cut into quarters. Don’t worry if they turn brown, you can put lemon juice over them to stop it but when they are cooked it won’t notice.

Put the sugar into a oven proofed pan and gently heat to melt it, I usually had a couple of table spoons of water to help start and to stop it burning. Keep an eye on it, as the edges can burn before the rest of it melts.

Once the sugar is melted and turned into dark brown caramel, turn off the heat and add the vegan butter a little bit at a time stirring it in as you go.

Place the apples core side up into the pan, pushing them down into the caramel, begin at the outer edge, placing all the apples tightly next to each other until all the space is filled with apple.

Now cook in the oven at 150c for 25 mins.

While the apples are cooking, take the non dairy puff pastry and roll out a circle that is slightly larger than the pan.

Take the pan out of the oven and place the pastry over the apples and try and tuck the pastry along the edge around the apples.

Pierce the pastry all over to allow the steam to escape. Place back in the oven for 25 mins or until the pastry is cooked and golden brown.

Take out of the oven and allow to completely cool. Now you can leave until ready to use.

10 mins before using place the pan on the cooker and heat the bottom for 5 mins to loosen the caramel, use a knife to around the edge to loosen the pastry from the pan.

Place a plate on top of the pan and flip the pan over to allow the tart to fall off the pan onto the board or plate. Lift up the pan and if any pieces of apple have stuck to the pan, use a spoon to remove and place back on the tart.
tip: When I invert the pan I usually slam it down with a force to ensure eveything falls into the plate.

Serve with a non dairy ice cream.