If an apple a day keeps the doctor away, then Sara Morley’s mouthwatering apple tarte tatin should keep you healthy for a month.

On her popular TAFE Buds segment with Sally Bryant on ABC Riverina this week, Ms Morley discussed the famous French upside-down tart, and said winter was the perfect time to dish up the delicious dessert.

“Winter means apples are in plentiful supply and it’s the ideal time to whip up apple treats for your family and friends,” Ms Morley said.

“People talk about Tasmania being the Apple Isle but Batlow is now one of the nation’s leading apple-growing areas and they’ve had a horrible time through the bushfires so let’s support them.

“The apple tarte tatin is incredibly simple, with just four ingredients, and most importantly, is incredible delicious.”

If you’re hankering for a savoury, rather than sweet, hit, Ms Morley suggested incorporated Batlow apples into a one-pot pork dish.

“You’ve just got home from work, it’s late and you want a quick and delicious dinner,” Ms Morley said.

“Just pan fry up some pork chops, steaks or fillets – whatever you have – throw them into the pan and remove the pork once it’s golden, and then add a couple of cored and sliced apples and a bit of sliced onion and herbs.

“Add a couple of tablespoons of stock and a teaspoon of mustard, let it reduce for a bit, and then put the pork back in. Have it with some mashed potato and salad, and you have a delicious dinner.”

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Apple Tarte Tatin

• 50g unsalted butter 
• 4-6 apples, peeled, cored, quartered 
• ½ cup brown sugar
• 1 sheet frozen puff pastry

Method