Tarte Tatin with Tomato & Chilli Jam

LunchServes 4

The perfect dish for a long bank holiday weekend in the garden, this Tarte Tatin recipe with Tomato & Chilli Jam from Masham-based Rosebud Preserves is full of delicious seasonal flavours. For more recipe inspiration and to buy their range online, visit rosebudpreserves.co.uk

Ingredients

You will need a 10” heavy-based frying pan that can go in the oven.

For the Dressing

100g crème fraiche
100g cream cheese
2 tsp fresh rosemary, finely chopped
1 lemon
Sea salt
Black pepper

For the Tarte Tatin

125g chilled puff pastry
5 banana shallots
Butter
100g light muscovado sugar
4 dsp cider vinegar
6 cherry tomatoes, halved
6 tsp Rosebud Red Tomato & Chilli Jam

For the Salad

500g mixed salad leaves
Olive oil

Method

  1. For the dressing: Mix the crème fraiche with the cream cheese. Add the rosemary, juice of a lemon, sea salt and pepper and mix together. Chill until needed.
  2. Set the oven to 180°C. Roll out the pastry to 0.5cm thick and use the pan to cut around it. Lift the pastry edge with your fingers and thumbs to create a shallow pastry dish with crimped sides, approximately 2.5cm (1”) high. Refrigerate until needed. Halve the shallots lengthways and, using the same pan, cook in a knob of butter over a medium heat just to colour, approximately six minutes.
  3. Add the light muscovado sugar and turn down the heat to allow the sugar to dissolve, jiggle the pan rather than stir.
  4. Allow the sugar to caramelise for approximately two minutes. Add the cider vinegar and jiggle the pan to mix, then cook to reduce to a thick caramel for approximately five minutes.