Ingredients

  • 400g of puff pastry (shop bought is OK, homemade is better!)
  • 5 Apples
  • 100g of unsalted butter
  • 100g of caster sugar
  • plain flour for dusting

Preparation Method

  1. Soften the butter so that it is pliable but not too soft. Press it into the base of a nonstick ovenproof frying pan so that it covers the surface of the pan.
  2. Sprinkle the sugar over the button in an even layer.
  3. Peel the apples and slice them, then layer them on top of the sugar.
  4. Lightly dust a clean surface with flour and roll out the pastry to a thickness of about 5mm. It must be large enough to cover the pan with about 5mm of excess.
  5. Lay the pastry over the apples and, using a wooden spoon, gently press the pastry into the edge of the pan. Place the pan in the fridge for 30 minutes for the pastry and butter to firm up a little.
  6. Preheat the oven to 190 o C.
  7. Place the pan over a medium-high heat to caramelise the butter and sugar. Give it a little shake from time to time to ensure that the butter and sugar mix together and don’t burn.
  8. When the butter and sugar have caramelised and become golden (you can lift the pastry to check this), put the pan in the oven for 25-30 minutes until the pastry is dark golden and crispy.
  9. Make sure that the apples are lightly browned by gently lifting the pastry. If necessary, put the pan back in the oven to do so. Once you are happy with the finished result, put the pan aside to cool.
  10. Once the tarte tatin has cooled, turn it out onto a plate.