Tuesday, 13 December 2011
Perfect Tarte Tatin
1 Pack ready made puff pastry
5 cox's apples
200g Caster Sugar
100g Unsalted butter cubed
½ tsp Cinnamon
Double cream of vanilla ice cream
Preheat the oven to 190˚C
Use an oven proof dish or frying pan that is around 18cm. Prepare the pastry by rolling it with some flour sprinkled over so it doesn't stick until it's the thickness of a pound coin. Turn the dish you are going to use upside down over the pastry and cut around it leaving around 1½cm extra pastry around.
Core and peel the apples and cut in half.
Over a gentle heat melt the sugar until it becomes golden brown, do not be tempted to stir it. When caramelised add the butter and stir in to make a caramel sauce, don't worry if it looks separated just keep stirring or whisk.
Arrange the apples cut side up in the pan since you are going to turn it upside down to serve. The apples shrink in the oven so pack them in as tight as you can, filling any gaps with smaller sliced apples. Sprinkle on cinnamon and cover the pan and let simmer for 5-8 mins.
Place the pastry on top of the apples using a fork or you fingers to ease the pastry down the sides. Then pop in the oven for around 30 mins or until pastry in golden and puffed up.
Take out the oven and let cool. It's best served warm so either keep it in a warming oven or heat it up in the oven or on a hob just before serving.
To turn it out make sure you have a big plate thats not too shallow or the caramel will spill, place it over the top and with a quick movement flip it over. This recipe is fool proof and always comes out looking amazing, great for a dinner party!