70 gram packet hazlenuts
3 cooking apples
50 grams butter
4 tablespoons caster sugar
2 sheets pre-rolled butter crust pastry
300 ml bottle of cream
2 tablespoons of caster sugar
2 tablespoons Frangelico
1. Toast the hazelnuts in the oven at 180ºC for 10-12 minutes or until lightly toasted. Watch carefully to ensure they don't burn. Leave to cool.
2. When cool enough to handle, rub off the skins and chops the hazelnuts finely.
3. Peel and cut the apple into 16 pieces.
4. Heat the butter in an oven-proof frying pan (22-26cm) and, when melted, add half the sugar. Cook over a low heat for about 1 minute until the sugar has dissolved in the butter.
5. Sprinkle over three-quarters of the hazelnuts and then arrange the apple slices evenly over the base of the pan.
6. Increase the temperature for about 3 minutes while you roll both pastry sheets out together to make 1½ times the size of the original sheet. Trim to a circle of about 2cm larges than the frying pan.
7. Fold over the top of the apples and tuck the edges around the apples.
8. Transfer to a 220ºC oven for 10 minutes, then lower the temperature to 200ºC for a further 10 minutes. Cool for 2-3 minutes before turning upside down on a serving platter to serve. Serve with hazelnut cream.
1. Whip the cream, caster sugar and hazelnut cooking concentrate with the remaining toasted hazelnuts.There are no comments for this recipe. You can leave a comment below.
This upside-down tart, traditionally called a Tart Tartin, is quick and simple to make. It's made with pre-rolled butter pastry sheets, fresh crispy slices of apples and packet hazelnuts. The presentation of this dessert makes it something really special - a great hit for a special winter dinner!