This recipe is dedicated to Chris who would no doubt have left a funny comment about wanting to scoff the lot. I’m willing these over to you, fella …x

2009_01150056Mini Tarte Tatins

Actually it’s a cobbling together of two other recipes. My lovely friend allotment girl introduced me to Gordon Ramsey’s caramelised apples over xmas.

Just cover the bottom of your frying pan with caster sugar and put it on a fairly high heat to caramelise. Once it starts browing and bubbling, add about a fifth of a block of butter. If it starts separating out and going like toffee, like mine did just keep it moving and add more butter. Add a generous  amount of whole spices: star anise, cinamon sticks, cloves and add your fruit. Gordon used apples and pears but I just used apples – about 5 peeled and cut into mouthful size chunks. leave to simmer in the treacly goo until tender. This is heavenly served as is (fish out the spices first), with ice cream. Gordon puts booze in his, brandy I think.

However, I had some buttery sweet shortcrust left over from my mince pies that was defrosting so I thought I’d be completely decadent and make the apples into lovely shortbready pies. I discovered the pastry recipe this year and it was so delicious, I’m gonna stick with it for forever. I did add some water to mine to get it moving and rolled out and cut the shapes rather than mould them. I promise you will get lots of compliments about next year’s mince pies if you use this!