Tarte Tatin

Ingredients

• 300 gpuff pastry, rolled to 3mm thick and cut to a 24cm circle, then frozen until needed
• all-purpose flour, for dusting work surface
• 6braeburn apples, peeled, quartered and cored
• 100 gcaster sugar, for caramel
• 85 gbutter, 60g diced and chilled for the caramel; remainder melted for brushing apples
• creme fraiche, to serve

Method

1. 1

   On a lightly floured surface, roll the pastry to 3mm thick and cut a 24cm circle using a plate as a guide. Prick all over with a fork, place on a baking sheet and freeze while preparing the apples.

2. 2

   Heat the oven to 180C / 160C fan / Gas 4. Peel, quarter and core the apples.

3. 3

   Put the sugar in a flameproof 20cm tatin dish or heavy ovenproof frying pan over medium-high heat. Cook for 5 to 7 minutes until the sugar becomes a dark amber caramel just starting to smoke. Turn off the heat and stir in 60g of the diced chilled butter.

4. 4

   Arrange the apple quarters tightly in a circle around the edge of the dish, rounded side down, then fill in the centre. Press gently to eliminate gaps. Brush the fruit with the remaining melted butter.

5. 5

   Bake for 30 minutes, then remove and quickly lay the frozen pastry disc on top — it will defrost rapidly. Tuck the pastry edges down inside the dish and prick a few holes for steam. Return to the oven and bake for a further 40 to 45 minutes until the pastry is golden brown and crisp.

6. 6

   Cool in the dish for 1 hour. Run a knife around the edge, then invert onto a deep serving plate to catch the juices. Serve with crème fraîche or vanilla ice cream.