Name: Tarte Tatin
Yield: 6 servings
Cuisine: French
Ingredients: 300g Puff Pastry; Dusting Plain Flour; 6 Braeburn Apples; 100g Caster Sugar; 85g Butter; to serve Creme Fraiche

Dessert

6 servings

520 cal/serving

Instructions

Step 1

Roll the puff pastry to a 3mm-thick 24cm circle on a lightly floured surface, prick all over, wrap and freeze

Puff PastryPlain Flour

Step 2

Preheat the oven to 350°F.

Step 3

Peel, quarter and core the apples

Braeburn Apples

Step 4

Put the caster sugar in a 20cm flameproof dish or heavy-based frying pan and cook over medium-high heat until a dark amber caramel forms

Caster Sugar

Step 5

Turn off the heat and stir in the diced chilled butter until melted

Butter

Step 6

Arrange the apple quarters very tightly, rounded-side down, around the edge and fill the middle, press to remove gaps and brush the fruit with the melted butter

Braeburn Apples

Step 7

Bake for 30 minutes

Step 8

Place the frozen pastry disc on top, tuck the edges down inside the dish, prick a few holes in the pastry and bake for 40–45 minutes until golden and crisp

Puff Pastry

Step 9

Allow to cool to room temperature for 1 hour, run a knife around the edge and invert onto a large serving plate

Step 10

Serve with crème fraîche

Creme Fraiche