Sat, 3 February 2018
Chef Caroline Gray, editor of Easy Food Magazine, was in the Saturday AM kitchen with this delicious recipe!
Tarte tatin
(Serevs 6)
Ingredients:
1 x 250g sheet of puff pastry
100g caster sugar
75g cold butter, cubed
3 tbsp calvados or whiskey
6 dessert apples, peeled, cored and quartered
Juice of ½ a lemon
Method:
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2. Add the sugar to the pan and heat until it becomes golden brown. Do not stir the sugar just give it a shake to redistribute the sugar.
3. When the caramel is ready, add the butter and calvados.
4. Arrange the apples around the pan and cook for 10 minutes over a low heat.
5. Roll out the pastry so it's a little larger than your frying pan. Carefully arrange it around the apples, using a spoon to tuck it around the sides of the apples. Prick the top with a sharp knife.
6. Transfer the pan to the oven and bake for 25-35 minutes until the pastry is puffed and golden. Leave to cool for a few minutes before inverting the pastry onto a plate.
7. Serve warm with ice cream, crème fraiche or custard.
