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Apple Tart Tatin

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125g Caster Sugar

75g Butter

4 or 5 eating apples (we generally use golden delicious)

225g Ready made puff pastry

 

  • Roll out the pastry and cut a circle to fit over the top of the apples – we find using the lid of a saucepan as a guide is really handy! Set this aside until required.
  • Place the butter and the sugar into a ‘Silverwoods Tarte Tatin’ dish or a heavy based frying pan that is suitable for use on the hob and in the oven (we use a 26cm Le Creuset Toughened Non Stick frying pan).
  • Heat gently and stir every now and then to ensure the butter and sugar are mixed together well. Keep heating until the mixture begins to caramelise (turn light brown in colour).
  • While the sugar and butter are slowly caramelising, peel core and halve (or wedge) the apples and place them rounded side down in the frying pan as soon as it changes colour – it is important not to peel the apples too soon as they will go brown.
  • Place the pastry over the apples and tuck the edges slightly under all the way around, put four or five steam holes in with a knife.
  • Transfer to the oven, which should be at least 200degrees for 15 to 20 minutes until the pastry is well risen and browning.
  • Allow to rest for a few minutes before inverting onto a large plate.

Serve immediately with cream, custard or icecream or leave

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