Tarte Tatin

Region: French

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Instructions

1: Roll the pastry to a 3mm-thick 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 on a baking sheet and freeze while preparing the apples

3: Heat oven to 180C/160C fan/gas 4

4: Peel, quarter and core the apples

5: Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat

6: 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

7: 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 fashion

8: Gently press with your hands to ensure there are no gaps

9: Brush the fruit with the melted butter

10: Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost

11: 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

12: Bake for a further 40-45 mins until the pastry is golden brown and crisp

13: 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

14: Serve with crème fraîche or vanilla ice cream

Watch a video

300gPuff Pastry
DustingPlain Flour
6Braeburn Apples
100g Caster Sugar
85gButter
to serveCreme Fraiche