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Clover Classic Citrus Tarte Tatin

Clover Classic Citrus Tarte Tatin

Recipe by: Jay Miller
Serves: 4
Cooking Time: 35 minutes

1 roll puff pastry
1 firm nartjie, thinly sliced
1 orange, thinly sliced
125g butter
100g brown sugar
½ lemon, juiced
1 tsp cinnamon
1 vanilla pod
1 star anise
1 egg, beaten

To serve
Add a generous amount of Clover Classic Custard

Preheat oven to 200°C. Unroll the puff pastry and, using your over proof pan as a measure, cut out a circle about an 2cm wider all round than the size of the pan. Set aside the puff pastry in the fridge until needed.
Place the pan onto a low to moderate heat. Place the butter, sugar, cinnamon and lemon juice into the pan and melt all these ingredients together without stirring. Add the vanilla seed pod and star anise. Allow the mixture to caramelize and turn a medium golden colour. Give the pan a shake every now and again.  Don’t allow it to go any darker than that it is as the ingredients can burn very easily. Remove the pan from the heat and place the nartjie and orange slices in the caramel in circles, overlapping the slices slightly and placing the last one in the centre of the pan so the whole base is covered.       Set aside to cool for 10 – 15 minutes. Remove puff pastry from the fridge and place it lightly over the top of the caramel in the pan. Fold and tuck the extra bits down the sides carefully and brush lightly with the egg wash.  Bake on the middle shelf in the oven until the pastry is puffed up and a deliciously medium, golden brown colour.
Remove from the oven then place a large flat serving plate over the top of the pan. Using oven gloves, hold the plate and pan tightly together and in a quick motion flip them over and place plate down on to the counter. Remove the pan – if any slices have remained behind gently lift with a spatula and place back into position. Allow to cool slightly then remove the star anise and vanilla pod and cut into wedges. Serve with a generous amount of Clover Classic Custard.

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