cherry tarte tatin
- 4 cups (500g) frozen cherries, thawed on paper towel
- ⅓ cup (115g) honey
- 1 vanilla bean, split and seeds scraped
- 50g unsalted butter, chopped
- 2 sheets frozen puff pastry, thawed
vanilla mascarpone cream
- 1 cup (250ml) single (pouring) cream
- 1 cup (250g) mascarpone
- 1 teaspoon vanilla bean paste
- Preheat oven to 180°C (350°F). Place the cherries, honey and vanilla in an 18cm non-stick ovenproof frying pan over high heat. Cook, stirring occasionally, for 10–12 minutes or until liquid is reduced and slightly sticky.
- Remove from the heat, add the butter and stir to combine until butter is melted. Remove the vanilla bean.
- Place the pastry sheets together and press to form 1 thick sheet. Using a plate as a guide, cut out a 25cm circle. Place the pastry on top of the cherry mixture, tucking the edges underneath the fruit.
- Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the frying pan on a baking tray and cook in the oven for 30–35 minutes or until pastry is puffed and golden. Set aside for 10 minutes to cool slightly before carefully turning out onto a serving platter.
- While the tart is cooling, make the vanilla mascarpone cream. Place the cream, mascarpone and vanilla bean paste in a large bowl and whisk until thickened. Serve the warm tart with the whipped vanilla cream. Serves 4.
Wine note: we paired this delicious dessert with the Cloudy Bay Pinot Noir, 2014.
There are no comments for this entry yet.