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
Method:
First make the caramel. Put the sugar and water in a
flameproof oval or round baking dish and place over a
low heat.
Stir well to dissolve the sugar completely,
then turn
up the heat and cook until the
sugar starts to
caramelize and go golden brown.
Remove quickly from the
heat and stir in the butter. Add a little hot water if
necessary to
thin the caramel, standing well back.
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.
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.
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.
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.
Cool a
little and then invert the tart on to a serving platter.
Serve warm with cream or crème fraiche.
Special Occasions Recipes -
Tarte Tatin Recipe
