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Mini spiced apple tarte tatin with vanilla frozen yoghurt

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 18 ingredients

  1. Ice cream
  2. Chop
  3. large pinch ground ginger
  4. ½ tsp ground cinnamon
  5. 6 mint sprigs (optional)
  6. 100g/3½oz butter, plus extra for greasing
  7. 150g/5½oz caster sugar
  8. pinch ground ginger
  9. 3 big eating apples, such as Granny Smith
  10. 340g/11¾oz pack puff pastry
  11. 1 large handful of pecan nuts (about 25g/1oz)
  12. 1 vanilla pod, seeds only, or 1 tsp vanilla extract
  13. Pop
  14. 500g/1lb 2oz low, no or full-fat Greek yogurt (get actual Greek yoghurt not ‘Greek-style yoghurt ’)
  15. Water
  16. 50g/1¾oz icing sugar, sifted
  17. Cut
  18. plain flour, for dusting
Contains GlutenEggsMilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Ice cream Source of riboflavin · Source of vitamin B12 · Source of calcium · +1

    Source of riboflavin · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    Source of vitamin B12 · 0.4 µg per 100 g, 16% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    Source of calcium · 128 mg per 100 g, 16% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 105 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Ice creams, vanilla”, USDA FoodData Central.

  2. Pecan nut High in thiamine · High in phosphorus · High in magnesium · +7

    High in thiamine · 0.7 mg per 100 g, 60% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    High in phosphorus · 277 mg per 100 g, 40% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in magnesium · 121 mg per 100 g, 32% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    High in zinc · 4.5 mg per 100 g, 45% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    High in copper · 1.2 mg per 100 g, 120% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 4.5 mg per 100 g, 225% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in unsaturated fat · 62 g per 100 g, 91% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of vitamin B6 · 0.2 mg per 100 g, 15% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 410 mg per 100 g, 21% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of iron · 2.5 mg per 100 g, 18% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Nuts, pecans”, USDA FoodData Central.

  3. Yogurt High in iodine · Source of calcium · Source of phosphorus

    High in iodine · 59 µg per 100 g, 39% of the reference intake per 100 g

    • Iodine contributes to normal cognitive function.
    • Iodine contributes to normal energy-yielding metabolism.
    • Iodine contributes to normal functioning of the nervous system.
    2 more authorised claims
    • Iodine contributes to the maintenance of normal skin.
    • Iodine contributes to the normal production of thyroid hormones and normal thyroid function.

    Iodine is a mineral found in some foods. The body needs iodine to make thyroid hormones. NIH fact sheet

    Source of calcium · 167 mg per 100 g, 21% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of phosphorus · 127 mg per 100 g, 18% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Nutrients per 100 g of “Yogurt, plain, nonfat”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. For the frozen yoghurt, put the yoghurt, icing sugar and vanilla in a 15x22cm/6x8½in rigid plastic container and mix together well. Level it with the back of a spoon.
  2. Cover and pop into the freezer for about eight hours or overnight – the yoghurt should be set firm. The ice cream will need to be given a good stir 2-3 times in this time to help avoid any ice crystals forming. This can obviously be prepared well in advance.
  3. For the tarts, peel the apples. With one of them sitting stem end up on a chopping board, slice off one of the ‘cheeks’ on one side (as close to the core as possible). Slice off the opposite cheek and discard the middle bit (or nibble around it for a chef’s perk!). Repeat with the remaining apples. Toss them in a small bowl with the cinnamon and ginger and set aside for now.
  4. Put the butter, sugar and four tablespoons of cold water in large non-stick frying pan over a low to medium heat. Stir until the butter melts and the sugar dissolves and then continue to cook for about eight minutes, swirling the pan occasionally. The sugar will caramelise turning from light brown to a medium brown.
  5. Add the apple cheeks, cut-side down and allow to cook for two minutes. Baste with the caramel, turn the apples over and cook for a further three minutes, or until just beginning to soften. Take the pan off the heat and leave the apples to sit and cool down to body temperature while you prepare the tins and pastry.
  6. Preheat the oven to 220C/425F/Gas 7 (fan 200C). Lightly grease 6 x 11cm/4½in straight sided cake or tart tins and then line with baking parchment to stick. Arrange on a baking tray and set aside.
  7. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to cut out six discs to fit the tart tins. Put a tart tin upside down near one corner of the pastry and cut around it. Repeat to give six pastry discs in total and then prick them all over with a fork.
  8. Once the apples have cooled down, remove them from the caramel onto a plate. Divide the caramel into the bottoms of each tart case. Put one apple cheek, cut side up on the sauce in each tin. Place a pastry disc on top, tucking it down the sides of the apple so that the pastry is nice and tight all the way around.
  9. Cover with cling film and pop in the fridge for 10 minutes - or the freezer for five minutes - to firm up a bit. This is so that the pastry gets a nice rise when cooking and the flour in the pastry cooks before the butter in the pastry melts to a gooey mess. The tarts can be prepared to this stage up to a day ahead of time.
  10. After this time, bake the tarts in the oven for about 15-20 minutes, or until the pastry is firm where risen and golden-brown. Remove the frozen yoghurt from the freezer to allow to come to room temperature.
  11. Meanwhile, for the garnish, roughly chop the pecans and place them in a small frying pan (with no oil) over a medium heat. Cook for three minutes or so, tossing occasionally until aromatic. Tip the nuts onto a plate.
  12. Once cooked, place a serving plate on top of one tarte tatin and then flip both over. Remove the tin to reveal the tart and allow the caramel to flow out. Repeat with the remaining tarts.
  13. Scatter over the pecans and a little sprinkling of ground ginger, and decorate each with a mint sprig if liked. Serve straightaway with a scoop of frozen yogurt on top.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking tray
  • Cake tin
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Rolling pin
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: Lorraine Pascale. From the programme: Lorraine Pascale: How to be a Better Cook. Saved from BBC Food, file Recipes/bbcfood-archives/mini_spiced_apple_tarte_77818.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.