Tarte Tatin

Prepare

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.

Steps

1. 🔥Heat oven to 180C/160C fan/gas

Prepare

1. 🧂Peel, quarter and core the apples.

Cook

1. 🍳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.
2. 🫇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.

Steps

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,
2. 🍽️then fill in the middle in a similar fashion.
3. 🌿Gently press with your hands to ensure there are no gaps.
4. ✨Brush the fruit with the melted butter.

Cook

1. 🍽️Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost.
2. 🌿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.
3. ✨Bake for a further 40-45 mins until the pastry is golden brown and crisp.

Serve

1. 🌿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.
2. ✨Serve with crème fraîche or vanilla ice cream.