Tarte tatin
• Preparation time: 25 minutes
• Cooking time: 1hour 15 minutes ish
• Cooling time couple hours
• Serves 6-8 people
Ingredients:
• 300g all-butter puff pastry
• plain flour, for dusting
• 6 dessert apples (about 900g/2lb), such as Golden Delicious, Braeburn, Cox’s or any apples which hold his shape when cooked.
• 100g golden caster sugar
• 85g unsalted butter (60g chilled and diced, 25g melted)
• Full fat crème fraiche or vanilla ice cream, for serving.
Method:
• STEP 1
1. Peel, quarter, and core the apples.
2. Heat oven to 180c
• STEP 2
Put the sugar in a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. And cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• STEP 3
1. To assemble the tarte tatin, 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 way. Press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
2. Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 25cm circle, using a plate as a guide. Lightly prick all over with a fork, them place in the fridge to keep cold and firm.
• STEP 4
Bake in the oven for 30 mins, then remove and place the puff pastry on top, Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 30-40 mins until the pastry is golden brown and crisp.
• STEP 5
Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.