Tarte Tatin

apple tarte overhead crop Ideally make this the day before as the natural pectin in the apples will almost ‘set’ the tart.

Re heat gently in a low oven for about 10 minutes before carefully turning out onto a plate.

Serves 6

 

You Will Need

Good quality shop bought puff pastry

For the filling 40ml water 100g caster sugar 900g (about 6) dessert apples/Cox’s Pippin 90g unsalted butter, 60g chilled and diced, 30g melted

 

Method

1. To prepare the pastry, Roll out to a 3mm think round on a lightly floured surface and cut a 24cm circle, using a plate as a guide.

2. Lightly prick all over with a fork, wrap in cling film and freeze. Preheat the oven to 180, put the water into the tatin dish (I used a frying pan with an ovenproof handle). Spoon the sugar evenly over and let it absorb the water for 1-2 minutes.

3. Peel, quarter and core the apples. Over a medium-high heat, cook the sugar syrup to a very pale blond caramel, then stir in the 60g diced chilled butter off the heat.

4. Arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded side down, then fill in the middle in a similar fashion.

5. Gently press with your hands to ensure there are no gaps and brush the fruit with melted butter.

6. Cook in the oven for 30 minutes, then take out the dish. Place the disk of frozen puff pastry on top of the tatin and tuck in the edges down the side of the dish.

7. With a knife prick a few holes in the pastry to allow steam to escape. Bake in the oven for a further 40-45 minutes until the puff pastry is golden brown and crisp.