Apple tarte Tatin
5 medium, Granny Smith
reduced fat oil spread
reduced-fat puff pastry
1 individual, just thawed
- Preheat oven to 200°C or 180ºC fan-forced. Lightly spray a 20cm-diameter springform tin with oil to prevent sticking, then line base with baking paper. Peel the apples, then cut into quarters and remove cores. Cut each quarter into 3 slices lengthways.
- Melt canola spread in a large non-stick frying pan over low heat. Add sugar and 1 tbs water, stirring until sugar has dissolved. Add apples in a single layer, then cover and cook for 10 minutes over medium-low heat or until apples are tender. Uncover and cook for a further 5 minutes or until liquid has evaporated and the apples are lightly golden.
- Spread apples evenly over base of springform tin, leaving a 1cm space around the edge. Cut pastry into a 22cm round. Carefully place over apples, tucking pastry down the side of the apples. Bake for 35 minutes or until golden brown. Stand for 5 minutes, then release sides of tin. Place a serving plate over the pastry, and carefully invert onto plate. Serve.