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Apple and Bacon Tarte Tatin with Thyme Crème Fraîche

Apple & Bacon Tarte Tatin with Thyme Crème Fraîche

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Apple and bacon – a match made in heaven.

  • Makes : 4-8 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 45 mins
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250 g good quality streaky bacon, diced
6 small Royal Gala apples, peeled, cored and thinly sliced into wedges
50 g butter, broken into pieces
3 Tbsp (45 ml) brown sugar
a few sprigs of fresh thyme
400 g ready-made all-butter puff pastry
1 egg, beaten
½ C (125 ml) thick crème fraîche
1 Tbsp (15 ml) chopped fresh thyme leaves
salt and pepper to taste
micro watercress leaves

Preheat the oven to 190 °C.

Heat a heavy-based 25-cm ovenproof pan and fry the bacon until crispy and all the fat has rendered. Add the apples and gently fry for 5 minutes.

Add the butter, sugar and thyme and stir gently, cooking for a further 5 minutes. Flatten the apple and bacon mixture evenly.

Reduce the heat and simmer for another 5 minutes or until the apples have softened slightly – but are not mushy.

Remove from the heat and allow to cool for 10 minutes before placing the rolled-outpastry over the mixture. Tuck in the sides of the pastry and cut a cross in the centre to allow the steam to escape. Brush the tart with the beaten egg.

Place in the oven and bake in the oven for about 30 minutes, or until the pastry is golden and crispy.

Remove from the oven, loosen the sides of the pastry and invert the tart onto a serving plate or board.

Mix the crème fraîche and thyme together and season. Sprinkle the Tarte Tatin with the micro watercress and serve with the thyme crème fraîche on the side.