Tart tatin
Serves: 6 Prep: 15 mins Cook: 45 mins
1 packet ready-rolled puff pastry 80g (3oz) salted butter, soft 125g (5oz) granulated or light brown sugar
6 Braeburn apples, peeled, quartered 2 tsp cinnamon
1. Preheat the oven to 200°C/180°C Fan/ Gas Mark 6.
2. Unroll the pastry and, using a plate as big as your frying pan as a template, cut the pastry into a circle.
3. Using a fork, prick holes in the pastry, place on a plate and keep in the fridge until needed.
4. Melt the butter and sugar in an ovenproof, heavy-based 20cm (8in) frying pan.
5. When melted, carefully add the add the apples and cinnamon to the caramel and return to a low heat. Cook for 10 mins until the apples have softened.
6. Remove from the heat and rearrange the apples, pressing them closely together.
7. Lay the pastry disc over the top of the apples and tuck the edges down the inside of the pan.
8. Bake for 45-50 mins. Remove the pan from the oven and allow to cool for at least 10 mins.
9. Gently insert a knife around the edge to loosen any stuck pastry.
10. Hold a plate larger than the diameter of the pan over the top, then quickly invert onto a plate.
Per serving: 437 cals, 24g fat, (13g sat fat) 33g sugar, 0.8g salt
“I have a lot of recipe books, but the ones which have dishes with endless ingredients are the least used. We all need recipes that we can throw together with minimal ingredients and we will all have our favourites, so I hope one or two recipes from this issue’s offering may join your list.”