Special Occasions Recipes - Tarte Tatin Recipe

Ingredients

Serves 6

• 1.5 kg/3 lb crisp dessert apples

• 75 g/3 oz caster sugar

• 75 g/3 oz butter

• 250 g/8 oz Flaky Pastry or frozen puff pastry, defrosted

• cream or crème fraiche, to serve

Caramel:

• 75 g/3 oz caster sugar

• 3 tablespoons water

• 25 g/1 oz butter

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Method:

1. First make the caramel. Put the sugar and water in a flameproof oval or round baking dish and place over a low heat.

2. Stir well to dissolve the sugar completely, then turn up the heat and cook until the sugar starts to caramelize and go golden brown.

3. Remove quickly from the heat and stir in the butter. Add a little hot water if necessary to thin the caramel, standing well back.

4. Peel and core the apples. Cut each one in half and pack tightly into the dish, arranging them in concentric circles so that each round side fits neatly into a hollowed-out side.

5. Sprinkle the apples with the caster sugar. Cut the butter into small dice and scatter across the top of the apples. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes.

6. Roll out the pastry on a lightly floured board and place on top of the apples. Tuck in the pastry edges around the sides of the dish.

7. Increase the oven temperature to 220°C (425°F), Gas Mark 7, and bake for a further 15-20 minutes until the pastry is well-risen and golden brown.

8. Cool a little and then invert the tart on to a serving platter. Serve warm with cream or crème fraiche.