Apple Tarte Tatin
Steps
- Roll 300g of all-butter puff pastry on a floured surface to ⅛in / 3mm thick. Cut a 9½in / 24cm circle, prick with a fork and freeze on a lined baking sheet.
- Preheat the oven to 350°F / 180°C. Peel, core and quarter 900g of dessert apples.
- Melt 100g of superfine sugar in an 8in / 20cm ovenproof frying pan over medium-high heat until dark amber. Remove from the heat and carefully stir in 60g of chilled, diced unsalted butter.
- Arrange the apples tightly in the caramel, rounded sides down. Brush with 25g of melted unsalted butter. Bake for 30 minutes.
- Lay the frozen pastry over the apples. Tuck the edges inside the pan and cut a few steam holes. Bake for 40-45 minutes, until golden and crisp.
- Cool for 1 hour. Loosen the edges and carefully invert onto a rimmed serving plate.