Recipe: Tarte tatin
Sizzle your tastebuds with brilliant barbecue ideas from Belfast’s Hillmount Garden Centre.
What you'll need
85g dark brown sugar
8 crushed cloves
Juice of half a lemon
½ sheet puff pastry
Pinch of brown sugar
Peel the apples and cut into halves, removing the core. If not using right away, brush with a little lemon juice and refrigerate.
Meanwhile, melt the butter, sugar and lemon juice in the pan. Stir occasionally with a wooden spoon until the sugar has dissolved and the caramel is bubbling. This can be done on a side burner or on the grill. Remove.
Crush the cloves and sprinkle onto the caramel. Arrange the apples in the caramel in a snug, even pattern — flat half facing up.
Lay the pastry securely on top of the apples with the additional sprinkling of sugar and extra butter evenly distributed. Bake indirectly (to the side of the heat source) on the barbecue 20-25 minutes until the pastry is golden brown. Allow to cool for five minutes before turning out.
Place a serving dish over the pan and flip upside down to release the dessert, so that the pastry is underneath. Allow to cool before serving. Serve with whipped or ice cream.