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
8 half apples Braeburn
A 15-18cm diameter pan
13 half apples
A 20-25cm diameter pan
Rolled puff pastry
Evenly spread butter on 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 start to go a light brown. Place in a hot oven set to180°C and allow 60-70minutes for the pastry to cook properly.
Serve with loads of clotted cream