Tarte tatin

Tarte tatin
Serves: 6
  • 6-8 tart eating apples (English Braeburn or Cox’s)
  • lemon juice
  • 200g golden granulated sugar
  • 50g cold butter, diced
  • pinch salt
  • 25g melted butter
  • 300g shortcrust pastry (bought or homemade)
  1. Peel, quarter and core the apples, set aside in a bowl of cold water with a generous squeeze of lemon juice.
  2. Put sugar and 3 tbsp water in a 20cm ovenproof frying pan or dish over a medium heat, stirring constantly until golden and thickened.
  3. When the sugar has melted, remove from heat and whisk in the butter until melted.
  4. Add a pinch of salt.
  5. Drain and dry the apple and arrange, rounded side down, in the pan, pressing together.
  6. Melt 25g butter, brush lightly over apples, replace on heat for 5 mins. Set aside.
  7. Preheat oven to 200C/Gas 5.
  8. Roll out pastry to 4mm thick and cut a circle large enough to cover the pan with a 2cm overlap.
  9. Lay over the pan, tuck in edges around the fruit and pierce with a few holes for steam to escape.
  10. Bake for 30-40 mins until golden.
  11. Remove, rest for 5 mins, loosen edges with a knife and carefully invert onto a serving plate.
  12. Serve warm with crème fraîche.


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