Pork and Apple Upside Down Tart
OK the world's gone mad and we've turned the famous French apple Tarte Tatin into a delicious delicately scented pork and apple pie. It's sticky, sweet and savoury all at once.
View the method
- 3 Granny Smith apples or another tart apple, peeled and cored
- 2 tbsp lemon juice
- 1/4 cup sugar
- 1 vanilla pod’s seeds (or a tsp of good vanilla essence)
- 1 large clove of garlic, crushed
- 300g pork mince
- 1 tbsp dried tarragon
- 1 tbsp fresh thyme leaves, stripped from stalk and extra for garnish
- 1 tsp paprika
- salt and pepper to season
- 250g flaky pastry
Back to ingredients
- Slice apples evenly. Place in a large bowl and toss in lemon juice, the vanilla seeds from the pod (or the vanilla essence), half the sugar, and the herbs.
- In an oven proof frypan (we used a tagine bottom) heat a splash of vegetable oil and gently fry garlic until fragrant. Add pork mince and brown very well. Season with salt and pepper and add paprika, blend well, then remove the pork mince from the pan and set aside.
- Add the remaining sugar and 2 tablespoons of water to the pan, stir and dissolve the sugar over a gentle heat. Then turn the heat up until the syrup bubbles and stir for 5 minutes or until the syrup goes a pale brown. Turn off the heat.
- Lay the sugared and herbed apples on top of the syrup and then sprinkle the pork mince mixture over the apples. Leave to cool a little.
- Heat oven on bake to 180°C.
- Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple and pork mixture. Tuck in the sides. Place in the oven with a tray underneath to catch any mixture that may bubble over while baking. Bake for around 30 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan. Place your serving dish on top of the pan and flip carefully!
- Place under the grill for a few minutes and then serve in slices with a green salad lightly doused in balsamic vinaigrette.