Apple Tarte Tatin
This is a gorgeous dessert to make, but really does have the wow factor. Although it looks fancy, it’s very simple to make.
50g salted butter
50g caster sugar
1 tsp vanilla extract
6 ripe apples, peeled, cored and halved
200-250g ready made, ready rolled puff pastry
Preheat the oven to 200C/180 Fan oven/ Gas Mark 4. Take an 8”/20cm springform tin and grease very well with butter
Place the butter and sugar in a large frying pan. Melt the butter over a low heat, and then turn the temperature up to high, allowing the mixture to bubble away until it turns a rich, reddish brown in colour
Turn the heat right down as soon as the sugar caramelizes as it can burn easily. Add the vanilla extract and stir into the caramel.
Add the apples to the caramel, cut side facing up and cook in the caramel sauce very gently over a low heat for 10 minutes. Spoon the caramel over the apples whilst they are cooking
Arrange the apples, again, cut side up, in the bottom of the cake tin, and pour the caramel over the top.
Take your puff pastry and cut out a circle to fit in the tin. Place the pastry over the fruit and tuck the excess pastry around inside the tin. Prick the pastry a couple of times on the top using a sharp knife.
Place the cake tin on a baking tray and bake the tarte in the oven for 25-30 minutes. The puff pastry should be golden brown.
Leave the tarte to rest for 5 minutes in the tin before removing the sides of the tin. You may wish to run a sharp knife around the edge first.
Now, place a plate over the tarte and flip it over to turn the tarte out onto the plate.
Remove the base of the cake tin and serve immediately with double cream.