1. Preheat oven to 200ºC. Line a deep, 23cm, round cake tin with baking paper. Heat olive oil in a medium heavy-based pan, then add chilli, onion and tomato. Cook over a low heat until the onion is soft but not brown. Add sugar and vinegar, then stir until sugar is dissolved. Simmer for 10-12 minutes or until mixture is thick. Set aside to cool.
2. Cut potatoes into paper-thin slices. Spoon the cooled chilli mixture into base of prepared tin. Arrange the potato slices over the top. Arrange puff pastry over the potato slices and press them down gently, tucking in the edges.
3. Put the tin in the oven and bake for 30-35 minutes or until the pastry is well risen, dark golden and crisp. Stand the tarte Tatin in tin for 5 minutes before turning out. Cut into wedges to serve.
The chilli mixture will keep in a covered container in the fridge for up to three days. If you make double the quantity, the half that you don’t use in the tart can be used as a relish to serve with your favourite roast or barbecue.
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