Tarte Tatin

Prep Time: 30 minutes

Cooking Time: 1 - 2 Hours

 

 

Ingredients

 

2kg Dessert Apples (About 12, Peeled)

3 tbsp Water

100g Caster Sugar

60g Unsalted Butter (Chopped)

30g Unsalted Butter (melted)

300g Puff Pastry (rolled to a thickness of 3mm cut very slightly large than the diameter of the tarte tin, pricked with a fork and frozen)

 

Method

 

Pre-heat the oven to 180C/350F or Gas Mark 4.

Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.

Put the water in the bottom of the tin and sprinkle over the sugar.

Let it sit for 2 minutes to allow the water to absorb the sugar.

On a medium heat, cook the syrup until it turns to a pale blonde caramel, then stir in the diced butter this will stop the caramel cooking and give extra richness to the dish.

Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the edge of the tin and then fill in the centre with the remaining apples.

It is important to pack them as tightly as possibly - press them down with your hands as you go.

Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.

Remove from the oven and place the disk of frozen pastry on the top. Tuck the edges of the pastry in to the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.

Return to the oven for a further 40-45 minutes or until the pastry is crisp and golden brown.

Allow to cool at room temperature for one hour before turning out of the tin and serve warm.