This classic French dessert is a lovely way to end a meal. Served with Creme Fraiche, Clotted Cream or Double Cream, it is real treat.
Prep: 15-20 minutes
Cook: 30-40 minutes
400g puff pastry
75g unsalted butter
175g caster sugar
1kg apple, cored, peeled and halved
200g creme fraiche or clotted cream or extra thick double cream
Tarte Tatin: Roll out the puff pastry to 1 thickness and cut out a circle 2-4 centimetres larger than the pan the you are using. Refrigerate the pastry for at least 30 minutes.
Preheat an oven to 220°C. Melt the butter in the pan, then sprinkle over the caster sugar. Place the apple halves cored side upwards in circles, so that they fill the whole pan compactly, fill spaces with quarters of apple. Place the pan over a low heat and leave it to cook for 15-20 minutes, so that butter and sugar has caramelised and the apple is tender.
Remove the pastry from the fridge and place it over the top of the apples, tucking in to the sides around the apples. Place the pan into the centre shelf of the oven and leave it to cook for 15-20 minutes until the pastry is cooked and golden brown.
Remove the pan from the stove and leave it to stand fro 5 minutes. Place a plate over the pan, turn the pan over in one quick but careful motion to turn it out onto the dish. The apple should be golden with caramelised sugar. Any apple that sticks to the pan remove carefully with a palate knife and place it on the tart. Keep warm until ready to serve.
To Serve: Serve slices of the tart warm with a dollop of creme fraiche, clotted cream or extra thick double cream.