Apple and kiwi tarte tatin
Give a twist to the classic apple tarte tatin and add kiwi in the recipe. A real treat.
1. Preheat the oven to th. 7-210°C. Peel the apples and kiwis and cut into quarters.
2. Pour the sugar in a springform cake pan with high sides. Add the butter cut in pieces and the orange zest. Put it on low heat and cook gently until a light caramel.
3. Place the apple slices into the caramel and cook, turning regularly, until the apples are tender and fully coated with caramel (be careful not to burn yourself during this delicate operation. If you must hold the mold, use a cloth). When the apples are ready, add the kiwis.
4. Remove the pan from the heat and let cool a few minutes. Place the dough on fruits and, using the handle of a tablespoon, tuck the edges of the dough between the mold and the fruits.
5. Bake for 25 to 30 minutes, the dough should be golden.
6. Remove from the oven, place a dish on top, let cool for 5 minutes and unmold in the dish. Let cool and serve with thick cream.
Baking tip: Replace the apples with pears whose sweetness will fit in perfectly with the slight acidity of kiwis.
Photo credit: Sucre Salé
