Upside Down Autumn Fruit Tarts
Upside Down Autumn Fruit Tarts - simple recipe using shortcrust or puff pastry that are ready to roll
Servings: 6 people
Equipment
- 2 baking sheets
Ingredients
- 3 ripe apples cored and sliced
- 3 ripe figs sliced
- 3 ripe plums stone removed and sliced
- 3-4 tbsp maple syrup or honey
- 2 stick of vegan butter or regular butter
- 2 tbsp dark brown sugar
- 1 roll of ready-to-roll puff pastry or short crust pastry I used shortcrust pastry
Instructions
- Pick nice, really ripe produce for the sweeter taste. This is also a great way for using up old fruit no-one wants to eat, so they aren't getting wasted.
- Wash them and core them, remove stones and slice them thinly.
- Preheat oven to 180 Celsius.Line a baking sheet (I use a silicone liner) and skirt about half a teaspoon maple syrup at 6 evenly divided spots and drop half a knob of butter on them. It doesn't have to be very precise. Sprinkle a little extra brown sugar on the top of them. Use about a tablespoon of sugar and divide it roughly between the 6 spots.
- Arrange the fruit slices on the maple syrup and butter. You can mix the fruit or just have a single fruit tart which is what I did.
- Cut the pastry into 12 pieces of roughly equal size of rectangles. Place one over each fruit row/nest. They need to be large enough to cover the fruit but they don't need to be overhanging - this way, your tarts will be more fruity and not just a thick pastry sheet with a little fruit in the middle.Brush them with oat milk or egg - but it isn't necessary as this will not really show, because they will become the bottom of the tarts once they are flipped over.
- Bake this first batch for about 15 minutes on 180 Celsius. Repeat with a second baking sheet and the remaining ingredients.When ready, remove from the oven, and carefully flip each tart onto a plate so the apples are on top.I suggest you enjoy warm - I love it that way the best, but of course it keeps for a day if covered.
