Cinnamon Tea Tarte Tatin

For a cosy autumnal dessert with a fragrant twist, our Cinnamon Tea Tarte Tatin offers the perfect combination of sweet, tangy, and spiced flavours. Delicate caramelised apples nestle in a rich cinnamon tea-infused caramel, while a golden puff pastry wraps them in a buttery embrace.

Cinnamon Tea Tarte Tatin

Cinnamon Tarte Tatin

Difficulty

Medium

Time to Make

1 hour

Blend

Cinnamon Haze

FEATURED TEA

Cinnamon Haze

To create this blend, our Tea Masters balance briskly robust East African teas with the addition of real cinnamon pieces, plus our exclusive cinnamon flavouring. Creating a a brew with a uniquely aromatic, spiced character. Unsurprisingly, it’s been a popular blend in the Ahmad Tea range for over 20 years now.

Picture is of the front face of the Cinnamon Haze packet

INGREDIENTS

Tarte Tatin

  • 120g Golden Caster Sugar
  • x3 Cinnamon Haze Teabags
  • 320g Ready Rolled Puff Pastry
  • 80g Salted Butter
  • 4x Braeburn Apples
  • Salted Pistachio Nuts

Lemon Whipped Cream

  • 300ml Double Cream
  • Half lemon (Juiced)
  • 20g of Sugar Cinnamon Blend

Method

Lemon Whipped Cream:

  1. Start by blending the Golden Caster Sugar and Cinnamon Haze in a food processor, coffee grinder or blender. Blend until the Cinnamon tea and sugar are combined.
  2. To ensure the sugar tea blend is as fine as possible, use a sieve to capture any big pieces of tea. Do this a few times, discarding any clumps from the mix. Set aside.
  3. Using an electric whisk OR hand whisk start whipping your cream until you see it starting to change consistency. Slowly, whilst whisking, pour half a squeezed lemon into the cream. There is a fine line between the cream curdling and being fluffy and mousse like, so ensure you don’t rush this process.
  4. Once the cream starts to thicken add in your sugar cinnamon mix. You should be left with a light whipped cream, with specks of tea running through it. Set to one side in the fridge.

Tarte Tatin

  1. Cube your butter up and pre portion out 20g for each tarte tatin.
  2. Lay your ready rolled puff pastry on a flat cold surface and using your pan as a measurement cut around it to make a circle.
  3. Usually, ready rolled puff pastry will be slightly on the thicker side, so using a rolling pin roll it out a little further. You want the circle to be bigger than the size of frying pan so that you can tuck the excess pastry in and around the apples later. (Any off cuts can be re-rolled and used)
  4. Make sure to, using a fork, make holes all over the pastry to ensure steam can be released when cooking. If this step is skipped, you may be left with lots of juice from the apples and a soggy bottom!
  5. Peel and cut your Braeburn apples into 8 pieces. Make sure to do the next step as soon as possible as the apples will start to oxidise.
  6. Weigh out 30g of your Cinnamon Sugar mix, 10ml of cold water and 20g of cubed butter directly into your frying pan.
  7. Preheat your oven to 180 degrees fan.
  8. Place your frying pan over a low heat and let the sugar melt. Try not to stir the sugar as it may crystalise, instead you can move the pan around in a circular motion.
  9. Once large bubbles start to appear, and everything is dissolved add your cubed butter in. Using a spatula slowly stir the caramel. You should be left with a shiny, glossy finish which will be slightly paler in colour.
  10. To assemble your tarte tatin start by placing your apples in a circular shape into the caramel. Don’t overcrowd them, depending on the size of your apples use 7 pieces instead of 8 to ensure you will end up with a caramelised finish.
  11. Carefully place your puff pastry disc on top of the apple slices tucking in the pastry around the edges, use the end of a fork or knife to help with this process.
  12. Place the pan back on the hob for a further minute until the caramel starts to bubble again around the edges.
  13. Transfer the pan to the oven and bake for 25-30 mins until golden brown.
  14. Place the pan back on the hob again for a final 2 minuets on a low heat to ensure all juice/moisture evaporates.
  15. Leave to stand for 2 minuets (don’t leave for longer as the caramel will harden, and you won’t be able to turn the tarte tatin out).
  16. Caution, make sure to use oven gloves or a thick tea towel when handling the frying pan.
  17. Place a plate on top of the pan and flip the pan over. Tap the top with a rolling pin or something slightly heavy to help release the Tarte Tatin.
  18. Whilst still warm, place a big spoonful of the Lemon cream in the centre of the tarte tatin. Crush a few salted Pistachio nuts and sprinkle on top.
  19. Serve warm, enjoy!