This recipe is designed for the ruby Redlove apples from Lubera, which look fabulous and red even when cooked, but you can adapt it to suit any apple variety. Discovery apples are in the shops now with a soft, red tinge to their flesh, 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
- 3 – 4 tablespoons sugar
- 3 – 4 pinches of lemon zest
- 2 – 3 pinches of cinnamon
- 1 roll of puff pastry
- 60 g softened butter
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 Redloves, quarter, core and cut them into approximately 0.5 cm 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 times with a fork and cut it to fit the spring form pan.
- Lay out the marinated Redlove 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.