Jazz Apple & Raspberry Tart Tatin - JAZZ Apple UK
If you’re in need of a deluxe Easter dessert then ditch the chocolate and tuck in to this fruity JAZZ™ Apple & Raspberry Tart Tatin.
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking dish
- Parchment paper
- Peeler
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Serving platter
- Pitcher
- Kitchen timer
Ingredients
- 1 sheet ready-rolled puff pastry
- 850-900g JAZZ™ Apples (about 6 large or 8 small)
- 100g golden caster sugar
- 45ml water
- 60g salted or unsalted butter, cubed
- 200g fresh raspberries (125g for the tart, the rest for topping)
- Vanilla ice cream or custard, to serve
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