Tarte Tatin

Ingredients

• 300g Puff Pastry
• Dusting Plain Flour
• 6 Braeburn Apples
• 100g Caster Sugar
• 85g Butter
• to serve Creme Fraiche

Instructions

1. Roll out the puff pastry on a lightly floured surface to about 3 mm thick and cut a 24 cm circle. Prick all over with a fork, place on a baking sheet, cover and freeze while preparing the apples.
2. Preheat the oven to 180°C / 160°C fan / Gas mark 4. Peel, quarter and core the apples.
3. Spread the sugar evenly in a flameproof 20 cm ceramic Tatin dish or a heavy-based ovenproof frying pan. Place over medium-high heat and cook for 5–7 minutes until the sugar melts into a dark amber caramel. Remove from the heat and carefully stir in the chilled diced butter until smooth.
4. Arrange the apple quarters very tightly in the caramel, starting around the edge with the rounded sides down, then filling the centre. Press gently to remove any gaps and brush the fruit with the caramel.
5. Bake for 30 minutes, then remove from the oven and place the frozen pastry disc on top. Tuck the edges down inside the dish and prick the pastry a few times to let steam escape.
6. Return to the oven and bake for a further 40–45 minutes until the pastry is crisp and golden.
7. Leave the tart to cool at room temperature for about 1 hour. Run a knife around the edge, invert onto a deep serving plate and serve with crème fraîche or vanilla ice cream.

instructions_source: editorial-classic