Tarte Tatin

Upside-down caramelised apple tart.

Ingredients

• 8 Apples
• 1 cup Sugar
• 150 g Butter
• 400 g Puff pastry
• 1 tsp Vanilla extract
• ¼ tsp Salt

Method

1. Make the caramel — Melt the sugar in an ovenproof pan until deep amber, then whisk in the butter.
2. Pack the apples — Arrange halved apples tightly cut-side up in the caramel — they shrink, so pack them very close.
3. Cook on the hob — Cook 20 minutes over medium heat so the apples absorb the caramel before baking.
4. Cover with pastry — Lay the pastry over, tucking the edges down inside the pan.
5. Bake — Bake at 200°C for 30 minutes until the pastry is deep golden.
6. Rest then invert — Rest 5 minutes only, then invert confidently onto a plate; leaving it longer glues it to the pan.
7. Tarte Tatin is ready — Serve warm with crème fraîche.

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• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup