APPLE AND FIG TARTE TATIN WITH CAPERS AND CAPERBERRIES

Ingredients

• 200g ready-made puff pastry, thawed

• 2 Granny Smith apples, sliced into matchsticks

• 15ml lemon juice (about 3 small lemons)

• 30g butter

• 250 g sugar for the egg whites

• 4 Tbsp honey

• fresh figs,halved and served fresh or roasted

• 1 capers, chopped

• 100 g caperberries, roughly chopped

• yoghurt or creme fraiche, for serving

Cooking Instructions

1. Preheat the oven to 220C.

2. Using the top of an ovenproof frying pan as a template, cut out a circle of pastry. Refrigerate.

3. Sprinkle the apple with lemon juice.

4. Heat the butter, sugar and honey to a gentle bubble in the frying pan.

5. Add the apple and cook until it starts to soften.

6. Remove the pan from the heat then add the fig, capers and caperberries.

7. Top with the pastry circle, press down lightly around the edges and place in the oven.

8. Bake until the pastry turns golden brown.

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