Fri, 15 October 2021
Apple Tarte Tatin
ingredients:
50g butter
100g caster sugar
8 eating apples
1 sheet puff pastry, defrosted
method:
1. Preheat the oven to 200°C, gas mark 7.
2. Heat a frying pan over a moderate heat and add the butter.
3. When the butter has melted, add the sugar and cook for about 5 minutes or until it turns into a golden caramel.
4. Core the apples and slice.
5. Cover the outside of a quiche tin with tin foil
6. Place the apples neatly onto a quiche baking tin (with removable base) and cover with the caramel. Leave to cool.
7. Roll out the pastry and cut it into a circle – make sure it is large enough to comfortably cover your tin. If it isn’t, you will need to roll out the pastry to fit.
8. Put the pastry on top of the apples and tuck the sides in around the apples, using a spoon or knife to lift the apples and tuck the pastry under. This will ensure the pastry 'hugs' the fruit as it cooks, keeping the tart nice and compact.
9. Make a small hole with the tip of a knife in the top of the pastry so that any steam can escape. Put the tin into the oven and cook for about 25-30 minutes or until golden and puffed up.
10. Remove from the oven and leave to stand for about 5 minutes.
11. Put a large plate over the top and invert the whole lot to turn out – be careful, as the caramel will be molten and very hot.
12. Serve immediately with custard or ice-cream
