Alex Luck//Hearst Owned

Autumn Fruit Tarte Tatin

Name: Autumn Fruit Tarte Tatin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 4 plums; 2 eating apples; 2 whole star anise; 1 vanilla pod, split; 75 g demerara sugar; 320 g sheet all-butter puff pastry; 150 g blackberries; 25 g butter, diced; Mascarpone or clotted cream, to serve (optional); 40 g plain flour; 25 g salted butter, chilled and cubed; 1 1/2 tbsp. demerara sugar

Making Tarte Tatin can be time consuming and complex, but this cheat’s version delivers an impressive pudding with minimal effort.

By The GH Kitchen TeamPublished: 02 October 2019

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Give this classic Tarte Tatin an autumn make-over with plums, apples and blackberries.

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

400

Ingredients

4 plums
2 eating apples
2 whole star anise
1 vanilla pod, split
75 g demerara sugar
320 g sheet all-butter puff pastry
150 g blackberries
25 g butter, diced
Mascarpone or clotted cream, to serve (optional)

For the crumble top

40 g plain flour
25 g salted butter, chilled and cubed
1 1/2 Tbsp. demerara sugar

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Halve and stone the plums, then cut each half into 4 wedges. Halve, core and cut the apples into 5mm (1/4in) thick slices Arrange plums, apples, star anise and vanilla pod in a shallow baking tin or lipped baking tray about 23 x 33cm (9 x 13in). Scatter over sugar and bake for 10min. Meanwhile, remove pastry from the fridge.
2. Step 2Make the crumble. Put flour and a pinch of salt into a bowl and rub in butter with your fingers until mixture resembles fine rubble. Mix in sugar with your fingers, pinching the mixture together so you have a mix of fine and clumpy bits. Tip on to a small baking tray in an even layer.
3. Step 3Remove tin from oven, add blackberries and dot over the butter. Unroll pastry and lay on top of the fruit, tucking it in around the edges so the fruit is completely enclosed.
4. Step 4Bake tart and crumble for 15-20min or until both pastry and crumble are deep golden. Stir crumble once or twice during cooking so it browns evenly.
5. Step 5Leave tart to rest for 5min before inverting on to a board. Sprinkle over crumble. Serve (avoid eating star anise and vanilla pod) with ice cream, sweetened mascarpone or clotted cream.

Per Serving:

Calories: 400
Protein: 5g
Total Fat: 20g
Saturates: 13g
Carbs: 49g
Total Sugars: 25g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time