- Fruit
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
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Method
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1Preheat the oven to 200°C.
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2Melt 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.
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3Arrange the apple slices in a spiral around the base of the pan.
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4Once 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.
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5Brush 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.
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6Remove from the oven, and carefully flip the Tarte Tatin over onto a serving plate. Sprinkle with a little more Maldon salt and serve immediately.