Apple Tarte Tatin (serves 6)



Gala Apples
5
Butter
90g
Sugar
120g
Puff Pastry
1 sheet
Salt
Pinch



  1. Peel the apples and trim the tops and bottoms just enough so that they can stand on end.
  2. Melt the butter, salt and sugar together in an ovenproof pan over a medium low heat. Watch carefully as it caramelizes and remove from heat immediately when it turns a nice golden brown.
  3. Place the apples into the caramel standing on end in a concentric circle.
  4. Turn the heat back onto low and cook till the apples are tender on one side then flip them over. This process may take awhile to slowly let the apples cook without burning.
  5. Towards the end when the apples have given up some of their juices and are tender, turn the heat up and let the caramel and juices boil to mix together and reduce to a syrup.
  6. Cut a piece of puff pastry slightly smaller than the diameter of the pan and place it over the apples, tucking it in snugly over the apples. Cut a small hole in the centre to let steam release as it bakes.
  7. Bake in the oven at 180 degrees Celsius for about 25mins or till the pastry has risen and is golden brown.
  8. When the pan has cooled slightly, flip the tart onto a large serving plate and serve with crème fraiche.





Can use Le Creuset Skillet 23cm or Tatin Dish 25cm. Thank you. Enjoy cooking.

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