Apple Tart Tatin
A zingy and mouthwatering tart tatin, an excellent way of savouring the beautifully ripe apples from the orchards. Best enjoyed fresh out of the oven with a large scoop of vanilla ice cream!
Serves 6
INGREDIENTS
15-16 large Cox or Russet apples
40 g cold water
260 g caster sugar
100 g unsalted butter, cold and diced
400 g ready-rolled all butter puff pastry
Flour for dusting
Preheat the oven to 180°C (normal) | 160°C (fan) | gas mark 4
Roll out the pastry on a floured surface and cut circles of 20cm diameter and refrigerate on a floured tray.
2. Peel the apples, cut in half and remove the cores.
3. Pour the water into a thick-bottomed saucepan and add 200g sugar in an even layer, so that the water absorbs it. On a medium heat cook the sugar to a syrup and then to a golden-brown caramel for 5-6 minutes. Do not stir.
4. Immediately add 60g of the butter and swirl the pan. Pour into an 18.5cm round baking tin and leave until the caramel firms up.
5. Arrange 12 halves of apple upright around the edges of the tin in a full circle. Put half an apple in the middle and fill any other gaps with quartered apple pieces.
6. Melt the remaining 40g of butter and brush over the apples. Sprinkle the remaining 60g of caster sugar over the top. Bake for 35 minutes.
7. Take the tarte out of the oven and place the puff pastry circle on top of the apples. Tuck the edges in and cooked for a further 30 minutes.
8. When baked, leave to cool for at least 1 hour, release from the edges of the tin with a very sharp knife, and turn out onto a place with the apple side upwards. Best served while still slightly warm.
