APPLE TARTE TATIN
 
 
Ingredients
  • 1 sheet ready-rolled good quality all-butter puff pastry, thawed
  • 4 large Granny Smith apples, peeled, cored and halved
  • ½ cup caster (superfine) sugar (110g)
  • 3 tbsp butter (45g)
  • 1 vanilla pod, split lengthways, seeds scraped out
Method
  1. Preheat the oven to 190 C (375F) and get out an oven proof frying pan.
  2. Trim the puff pastry into a circle that is an inch wider than your pan.
  3. Put the frying pan over a medium heat and add half the sugar. You're making a dry caramel, so watch it closely, and do not stir, but swirl the pan until all the sugar is melted. Add the remaining sugar and swirl again to allow it to melt and incorporate. Cook until it is a golden amber colour.
  4. Add the butter and vanilla seeds, and now stir gently, until it is incorporated.
  5. Place the apples in the caramel and cook, turning occasionally, until they are slightly tender - about 5 minutes.
  6. Take the pan off the heat and allow to cool slightly.
  7. Place the puff pastry circle over the apples and carefully tuck the overhang into the edges.
  8. Bake for about 30 minutes, until the pastry is golden and the caramel is bubbling around the edges.
  9. Allow to cool slightly then turn the tarte tatin out onto a serving plate - be careful not to burn yourself with the caramel.
  10. Serves 8.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/12/16/apple-tarte-tatin/