Apple Tarte Tatin

DIFFICULTY
Average Average
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Apple Tarte Tatin
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 125ml granulated sugar
  • 7ml Maldon Salt
  • 60ml butter
  • 30ml water
  • 6 pink lady apples sliced about 1.5cm thick
  • 250g puff pastry
  • 1 egg yolk

  • Method

  • 1
    Preheat the oven to 200°C.
  • 2
    Melt the sugar, butter and water together in a Le Creuset Tarte Tatin pan. Allow to come to the boil, and cook to a light caramel colour. Stir in the Maldon salt and remove from the heat.
  • 3
    Arrange the apple slices in a spiral around the base of the pan.
  • 4
    Once the caramel has completely cooled, cut the puff pastry to fit the Tarte Tatin pan, and cover the layer of apples with the puff pastry tucking the edges in.
  • 5
    Brush the pastry with the egg yolk, and bake for 10 minutes then turn the temperature down to 160° and bake for a further 25-30 minutes, or until the pastry is golden brown and the apples soft.
  • 6
    Remove from the oven, and carefully flip the Tarte Tatin over onto a serving plate. Sprinkle with a little more Maldon salt and serve immediately.