Apple tarte tatin
Cosy up with caramel-glazed apples encased in golden pastry for a warming dessert on chilly nights. Top with a dollop of vanilla yoghurt for the ultimate treat.
Red apple, peeled
3 medium, cored, cut into 8 wedges each
Reduced fat oil spread
Reduced-fat puff pastry
140 g, (buy 170g)
99% fat-free plain yoghurt
½ cup(s), (120g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Place apples and 1 tablespoon water in a large frying pan over low heat. Cover and simmer, swirling pan occasionally, for 10 minutes or until apples are just tender.
- Drain excess liquid from pan. Dot oil spread over apples and sprinkle with brown sugar. Swirl pan and increase heat to medium. Cook for 5 minutes or until apples are coated in caramelised sugar. Lightly spray a 20 cm round pie dish with oil and arrange apples over base.
- Cut pastry into a circle large enough to cover top of pie dish, discarding trimmings. Place pastry circle over apples, tucking edges inside dish. Make a small cut in the top to release any steam when baking.
- Place dish on a baking tray and bake for 20 minutes or until pastry is puffed and golden brown. Stand for 5 minutes, then carefully invert tart onto a serving plate. Serve with yoghurt.
TIP: For a hint of spice, sprinkle a pinch of ground cinnamon over apples with the brown sugar in step 2.