Tart Tatin

Tart Tatin

100g  golden caster sugar

100g butter

6-7 cooking apples peeled quartered and cored

Pkt of puff pastry

Method

1.       Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices – the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.

2.    Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.

3.    Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. Mix the crème fraîche with the icing sugar. When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve  with fresh cream or vanilla ice cream.

http://www.bbcgoodfoodme.com/recipes/1334/tart-tatin-with-brandy-cream?GEO_REDIRECTED=true#.VI8mGyuUdR4

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