Classic apple tarte Tatin

servings 6
1 hour 15 minutes

Ingredients

Apple tarte Tatin

  • 400g of puff pastry, good quality, all butter
  • 5 Braeburn apples
  • 100g of unsalted butter
  • 100g of caster sugar
  • plain flour, for dusting

Caramel sauce

  • 125g of caster sugar
  • 125g of double cream

Method

1
Peel the apples, cut in half and then into quarters. Use a small turning or paring knife to remove the seeds. Soften the butter slightly (so it is pliable, but not too soft) and press into the base of a non-stick 20-24cm ovenproof frying pan so it covers the flat surface of the pan
  • 5 Braeburn apples
  • 100g of unsalted butter
  • 100g of caster sugar
2
Sprinkle over the sugar to evenly cover the layer of butter, then arrange the apples neatly on top, cut-side up, overlapping in a fan style pattern
  • 400g of puff pastry
  • plain flour, for dusting
3
Dust a clean work surface with a little flour and evenly roll out the puff pastry until it is just over 0.5cm thick - this should be enough to cover the ovenproof pan with 5cm excess
4
Use the back of a spoon to gently press the excess pastry into the edge of the pan - this will help to keep the apples in place. Place in the fridge for 30 minutes for the pastry and butter to firm up
5
Preheat the oven to 190°C/gas mark 5
6
Once firm, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every few minutes to ensure that the butter and sugar have mixed together and do not burn
7
Once the sugar is caramelised and golden (you can check this by lifting the pastry slightly to check underneath), transfer to the oven for 25-30 minutes, or until the pastry is dark golden and crispy.
8
Remove from the oven and carefully lift away the edge of the pastry to check that the apples are lightly browned - if not, return to the oven for a further 5 minutes. Set aside to cool slightly while you make the caramel sauce
9
Place the sugar in a non-stick saucepan and place over a medium heat until the sugar is golden in colour. Add the cream, taking care as it will spit. Stir well to dissolve the sugar and make a smooth caramel sauce
  • 125g of double cream
  • 125g of caster sugar
10
Serve the sauce with the tarte Tatin, along with a scoop of clotted cream or ice cream