A fabulous French classic
The beauty of tarte tatin lies in its simplicity. In just one pan, butter and sugar are stirred together and topped with apples then a round of pastry. In the warmth of the oven the apple softens into sweet caramel and the pastry puffs. Invert the pan and
basic tarte tatin
2 sheets puff pastry, thawed ¾ cup ( 165g) caster sugar ¼ cup ( 60ml) water 50g unsalted butter, chopped 4 green apples, peeled, cored and quartered single ( pouring) cream, to serve
Preheat oven to 190C. Place the pastry sheets on top of one another and press gently to join, creating one 5mm- thick piece of pastry+. Using a plate as a guide, cut a 23cm round from the pastry and set aside.
Place the sugar and water in a 20cmround non- stick ovenproof frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 7- 9 minutes or until light golden. Carefully add the butter and stir until melted and well combined.
Remove the pan from the heat and carefully arrange the apple, cut- side up and slightly overlapping, in the caramel.
Top the apple with the pastry round and fold the edges under to tuck in the apples. Using a sharp knife, make 3 small cuts in the centre of the pastry++.
Place the pan on a baking tray+++ and bake for 35- 40 minutes or until the pastry is puffed and golden. Allow to stand for 2– 3 minutes. Loosen the edges with a knife. Carefully turn out the tart to serve++++. Serve warm with cream. Serves 4.