I always seem to buy fruit then not get around to eating it before it starts to go soft, or brown in the case of these apples. I often use them up in a dessert and realised I hadn't made a tarte tatin for a while. I found a nice variation on this recipe in the Green and Black's Ultimate Chocolate Recipes: The New Collection that I got for Christmas.
Apple, Pear and Chocolate Tarte Tatin
Packet of ready-made puff pastry
(the recipe does give an alternative method for making your own pastry, with the addition of some cocoa powder, but I didn't have time to make my own pastry this time. And the recipe does say it's OK to use ready made!)
For the filling:
the recipe specifies 4-5 conference pears though I used a mixture of apples and pears
50g unsalted butter
50g granulated sugar
50g dark chocolate, grated
Preheat the oven to 190 C/ Gas mark 5. Peel the apples and pears and slice them up.
For this recipe you either need a tarte tatin dish (whatever that is) or an ovenproof frying pan. My Le Creuset pan (that and my cat are about the only good things I salvaged from my relationship with my ex, haha!) is cast iron and has a handle that can go in the oven. Melt the butter in whatever pan you are using, add the sugar and allow to caramelise.
Arrange the apples and pears in the pan - I decided to make one half apples and the other half pear. Allow to cook for 5-10 mins or longer in the case of apples.
Sprinkle with grated chocolate
Invert onto a plate - you can see here how the fruit has caramelized and the chocolate has melted. Serve with ice cream or plain fromage frais. It's delicious!
I'm sending my Tarte Tatin into this month's Alphabakes challenge, hosted by my co-host Ros from The More Than Occasional Baker, as this month's letter is T.
I am also sending this to Bake Fest, hosted by Foodomania - a roundup of vegetarian baked recipes blogged any time in August.