Petimezi & Apple Tarte Tatin

Happy Apple Day everyone! Every year we are really looking forward to this day. Even though we are well into autumn, somehow this day feels like the beginning of a more wintery autumn, if that makes any sense. The market is now full of our favourite butternut squash, loads of mushrooms, and of course apples, so many different apples! Our shop is open today, so come by. Next best thing you can do this Sunday other than apple picking!

Every year we are amazed at the variety of colours, flavours and different textures of the apples that we find at the market. For our recipe today we have selected three different varieties. Join us, ‘tis the season to do so! Every year on apple day we are longing for something sweet. Remember our olive oil apple cake from last year? This year we went for something sweet again. And we used olive oil again. Only this time we put our apple oil into the game! This is by far my favourite of all the olive oils that we have at Oliveology. Without getting too carried away, just imagine: semi-ripe olives, apples, honey, sage, lemon, walnuts, cinnamon, all crushed together. Exquisite is an understatement.

But let’s get on to our recipe, an apple tarte tatin with grape molasses instead of sugar!

6 apples (approx. 800g) – we used royal gala, granny smith and sunburst
50g salted butter
50g Corinth raisins
50g walnuts
100ml grape molasses
25ml apple oil, plus more to serve
1 tsp mixed spices (we used a combination of cinnamon, cardamom, pepper, cloves, ginger, nutmeg)
1 sheet puff pastry (approx. 320g)
Greek yogurt (to serve)

Preheat the oven to 180C.

Cut the apples in half and then each half in 4 wedges, removing the cores and seeds. In a heavy bottomed frying pan and over medium heat melt the butter and add the apples. Stir gently and add the spices, walnuts and raisins. Let the apples, raisins and nuts cook for 10-15 minutes, stirring every so often. Apples should be slightly tender and coated with butter and spices. Add the grape molasses and stir for 2 more minutes.

Use the apple oil to oil a baking tray. Arrange your apples very tightly in rows or whichever shape you prefer, making sure the apples are spread out and don’t overlap. Scatter the raisins and walnuts and all the juices from the pan. Cover with the sheet of puff pastry and tuck in the ends. With a fork pierce the puff pastry to a few places, to allow steam to escape.

Bake for 20-25min, or until the puff pastry is golden. Remove from the oven and let it cool a bit. Place a serving platter on top of your tray and with one swift move, invert your tart onto the serving platter.

Serve with a dollop of yogurt and drizzle some more apple oil. Hint: this tart is actually quite good eaten at room temperature the next morning.

Share this post