Parsnip and apple tarte tatin Ⓥ
Serves 2. This savoury tarte tatin combines the sweet caramelisation of parsnip and apple with a crispy crust. Perfectly balanced with the bitter and fruity flavours of the alcohol-free spritz Abstinence Blood Orange . A surprising and elegant autumn dish.
Ingredients
- 2 large parsnips, peeled and thinly sliced
- 2 apples, peeled, cored and thinly sliced
- 50g butter
- 3 tablespoons sugar
- 1 sheet of puff pastry
- Salt and pepper to taste
Preparation method
- Preheat the oven to 200°C.
- Melt the butter in an ovenproof skillet over medium heat. Add the sugar and stir until it begins to caramelize. Be careful not to burn it.
- Place the parsnip and apple slices in the pan over the caramel. Let it simmer for a few minutes so that the flavours can really soak in.
- Roll out the puff pastry and place it over the parsnip and apple. Tuck the edges of the pastry into the pan and prick it a few times with a fork.
- Place the pan in the preheated oven and bake the tarte tatin for 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove the pan from the oven, let it cool for a few minutes, then turn the tarte tatin out onto a plate so that the parsnips and apple are on top. Slice and serve immediately.
