Apple Tart Tatin
Tarte Tatin is a French classic, fun to prepare and spectacular to present. Follow the Cook Along video for top tips by Chef Tristan
For Small
80g butter
80g sugar
8 half apples Braeburn
A 15-18cm diameter pan
For Large
120g butter
120g sugar
13 half apples
A 20-25cm diameter pan
Other
Rolled puff pastry (enough to cover top)
You will need 1x15-18cm or 20-25cm in diameter pan for this recipe
Method
Pre-heat your oven to 180°C.
Evenly spread butter on the bottom of a cold heavy based pan and cover with the sugar. Arrange apples neatly in pan.
Cut puff pastry to size of the pan and place on top of apples tuck round the side. Make small hole in centre of the pastry.
Place on the stove and cook gently until caramel around the side starts to go a light brown. Place in a hot oven set to 180°C and allow 60-70minutes for the pastry to cook properly.
Serve with loads of clotted cream
