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Dessert, Serves 4

Sweet Palermo tarte tartin

Tarte tatin, an icon of French cuisine and most definitely on the list of must-have-tried-French-desserts. However, this tarte tatin is slightly different (but we like to try new things, right?). Whereas the original tarte tatin is mainly made of apples, we (of course) used our Sweet Palermos as main ingredient. And I have to say, it adds so much more colour to the dish compared to the original tarte tatin. And I will tell you something else, not only the appearance of the dish is great, the taste is delicious too!


1 orange Sweet Palermo
1 red Sweet Palermo
75 g butter
2 cloves of garlic, thinly sliced
1 sprig of rosemary
1 tbsp sherry vinegar
1 tbsp light brown sugar
1 roll of puff pastry


1. Pre-heat the oven to 180 degrees Celsius. Slice the Sweet Palermos lengthwise into quarters and remove the seeds and the green tops. Heat the butter in a frying pan, then sauté the garlic with the rosemary. Add the Sweet Palermo quarters and continue to cook gently for 10 minutes.

2. Next, add the sherry vinegar and sugar plus a pinch of sea salt. Mix well and then transfer everything to a round baking tin (24cm in diameter). Arrange the Sweet Palermo quarters in the tin with the narrowest parts pointing towards the middle to create a flower effect.

3. Cover with a layer of puff pastry, remembering to prick some holes in the top with a fork. Bake the tarte tatin for about 15-20 minutes until golden brown. Then remove from the oven and allow to cool for 5 minutes. Flip the tarte tatin over and serve immediately.

TIP: Serve with crumbled blue cheese and a salad, or with a scoop of vanilla ice cream and a dash of high-quality olive oil as a semi-sweet dessert.

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