Tarte Tatin

Prep: 25 min  |  Cook: 50 min  |  Serves: 8

Legend says it was born from a happy kitchen accident at the Hôtel Tatin. All it needs is good apples and patience with the caramel.

Ingredients

• 7-8 firm apples (Braeburn, Granny Smith or Golden Delicious), peeled, cored and halved
• 100 g caster sugar
• 80 g salted butter
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 sheet all-butter puff pastry, rolled to about 28 cm
• Crème fraîche to serve

Method

1. Heat the oven to 200 °C (180 °C fan).
2. In a 24 cm ovenproof skillet, melt the sugar over medium heat, without stirring, until amber. Whisk in the butter, vanilla and salt.
3. Arrange the apple halves tightly in the pan, rounded side down, in a spiral.
4. Cook 12-15 minutes until the caramel bubbles and the apples soften slightly.
5. Drape the pastry over the apples and tuck the edges down the sides. Prick with a fork.
6. Bake 30-35 minutes until deep golden and puffed.
7. Rest for 10 minutes, loosen the edges, then invert onto a plate. Serve warm with crème fraîche.

Tips

Pack the apples in more tightly than seems sensible. They shrink as they cook.