Black Pudding and Apple Tarte Tatin | Létitia

Black Pudding and Apple Tarte Tatin | Létitia

We thought we’d take some inspiration from France, using Boudin Noir (Black Pudding) in this variation of a classic French dish Tarte Tatin.

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Black Pudding and Apple Tarte Tatin | Létitia

Black Pudding and Apple Tarte Tatin

Recipe by

"Bird Pepper"

Source & Credit

Serves

1 person

Difficulty

Preparation & Cooking Time

Club Summary

We thought we'd take some inspiration from France, using Boudin Noir in this variation of a classic French dish Tarte Tatin. This recipe is sourced from a French recipe blogger writing under the pseudonym "Piment Oiseau" or "Bird Pepper" in English, named after a well-known variety of chilli pepper. Thank you Létitia.

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Black Pudding & Apple Tarte Tatin

by

"Bird Pepper"

Ingredients

1 large Apple, Golden Delicious or Granny Smith
20g Butter
1 Tbsp Caster Sugar
125g Black Pudding / Boudin Noir
1 Tbsp Icing Sugar
1 Spring Onion, finely sliced
Salt & Pepper to season
1 Puff Pastry (20cm) square, ready-made

Method

  1. Preheat the oven to 180°C / 350F / Gas Mark 4.
  2. Peel the apple and cut into 8 wedges. Melt the butter in a hot frying pan and brown the apple on both sides until softened, approx. 5 minutes. Sprinkle with caster sugar and let them caramelise for about 3 minutes. Set aside.
  3. Remove the skin from black pudding and mash it on a plate. Season if required (personal taste).
  4. Sprinkle the bottom of a baking dish with the icing sugar. Arrange the apple slices on top and sprinkle over the sliced spring onions. Cover with the black pudding filling any gaps.
  5. Cover with the puff pastry, trimming any excess from the dish.
  6. Place in the oven and bake for 25 minutes.

To Serve:

Take a serving plate larger than your baking dish, place on top of the dish, then quickly, carefully and turn it out pastry side down. Eat as is or with some fresh salad leaves.

Notes

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