TARTE TATIN
SERVES 8
PREPARATION TIME: 35 MINUTES COOKING TIME: 40 MINUTES
250g frozen puff pastry flour,
● for rolling
4–6 medium apples (Cox’s and ● Granny Smiths are good)
Juice of ½ a lemon ●
25g unsalted butter ●
75g caster sugar ●
Pouring cream, to serve ●
TIP: If you are unsure about when to stop cooking the caramel, you can take it as dark as you like it and then stop the cooking process by dunking the bottom of the pan in a sink full of ice-cold water. This will arrest the cooking so that the caramel does not burn. Preheat the oven to 200°C/400°f/gas mark 6.
1. Line a baking tray with baking paper. On a lightly floured surface, roll the pastry into a 30cm circle. Use a sharp knife to carefully trim the edge, making as perfect a circle as you can without losing too much of the diameter. Place the pastry circle carefully on the lined baking tray. Place it in the freezer if it fits; if not, place it in the fridge.
2. Peel, quarter and core the apples, and coat in lemon juice to stop them turning brown. Place a tatin dish – or a medium oven-proof frying pan – on a medium heat, and melt the butter until it foams.
Add the sugar and allow it to dissolve. Turn up the heat and continue to cook until the sugar just starts to caramelise (goes light brown). Remove from the heat. The caramel will continue to darken as it cools, so take it off the heat well before it reaches a dark caramel.
3. Arrange the apples tightly in the pan in two layers. Place the chilled circle of pastry over the top of the pan and tuck the edges down inside. Pierce the pastry with a knife to allow steam to escape during baking. Place the pan in the oven and bake for about 30 minutes, or until the pastry is golden and the juices are bubbling at the sides. Remove from the oven and allow the tart to rest for 5 minutes.
4. Run a small knife around the edge of the pan to release the tart. Place a serving plate slightly larger than the tart pan over the tart, and quickly and carefully flip the tart over on to the plate. Drizzle any juices over the tart then serve hot with pouring cream.