Classic Tarte Tatin
- 6-8 apples (choose a variety from the inventory, but something with a slightly tart flavour like Bramley apples works well)
- 150g granulated sugar
- 75g unsalted butter
- 1 sheet of puff pastry (store-bought or homemade)
- A pinch of salt
- Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
- Peel, core, and quarter the apples.
- In a flameproof ceramic Tatin dish or an ovenproof heavy-based frying pan, melt the unsalted butter over medium heat.
- Add the granulated sugar to the melted butter and cook, stirring constantly, until it turns a rich golden caramel colour.
- Carefully arrange the apple quarters in a circular pattern over the caramel in the dish.
- Allow them to cook in the caramel for about 10 minutes, until they start to soften slightly.
- While the apples are cooking, roll out the puff pastry sheet to a size slightly larger than the diameter of your dish.
- Once the apples have softened slightly, remove the dish from the heat.
- Place the puff pastry sheet over the apples, gently tucking the edges down around the apples.
- Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove the Tarte Tatin from the oven and let it cool for a few minutes.
- Place a serving plate over the dish and carefully flip it over to release the Tarte Tatin onto the plate, with the caramel-covered apples on top.
- Serve your classic Tarte Tatin warm, perhaps with a scoop of vanilla ice cream or a dollop of clotted cream.