Apple tarte tatin

Name: Apple tarte tatin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 80 g salted butter; 80 g golden caster sugar; 4 Braeburn or Granny Smith apples, peeled, cored and halved; 430 g frozen Cooks’ Ingredients Puff Pastry Sheets, defrosted; 1 small handful Plain flour, for rolling; 1 tsp creme fraiche, to serve

Made at his home in France, Heston Blumenthal's apple tarte tatin is a dessert that can be enjoyed all year round.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

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Ingredients

80g salted butter
80g golden caster sugar
4 Braeburn or Granny Smith apples, peeled, cored and halved
430g frozen Cooks’ Ingredients Puff Pastry Sheets, defrosted
1 small handful Plain flour, for rolling
1 tsp creme fraiche, to serve

Method

Put an ovenproof frying pan (about 20cm diameter at the base), over a medium heat. Heat the butter and sugar together in the pan until the butter has melted. Make sure the sugar and butter are evenly distributed across the pan (the sugar won’t be dissolved yet), then add the apple halves, rounded-side down. You want to cover the surface of the pan, leaving a little room around the edges for the pastry later.
Leave to bubble over a medium heat until the sugar and butter start to caramelise around the apples; this should take around 10-12 minutes. Be careful here not to burn the caramel or apples at this stage; keep a close eye and control the heat if needed. Carefully move the apples or shimmy the pan to mix in any darker patches of caramel that start to appear. Preheat the oven to 200ºC, gas mark 6.
When the caramel is evenly dark golden, cover the pan with a lid and continue to cook for 3-4 minutes, the steam generated will help to cook the apples. Remove the pan from the heat.
Take the puff pastry and lay onto a large sheet of baking parchment. Join the pieces of pastry together by overlaying on the longest edge by about 5cm. Using a rolling pin and a little flour, lightly roll over the join so the pastry becomes 1 large piece. Using something like a large bowl with a diameter 2-3cm larger than the top of the pan, cut out a circle of pastry. Or you can do it freehand. Chill again, if the pastry has become a little soft.
Carefully peel the pastry from the paper, then lay the pastry over the apples, making sure it is overhanging evenly all the way round the pan. Using a suitable utensil, tuck your excess pastry down into the pan and under the apples, being careful as the caramel will still be hot. Use a sharp knife to cut several 2cm slits into the pastry to allow steam to escape.
Bake for around 20-25 minutes until the pastry is risen and has a good golden-brown colour all over. Remove from the oven and leave the tart to sit for 5 minutes to cool slightly, but not much longer as it may stick to the pan.
Place a suitable board or serving plate on top of your tatin. Firmly press down on the board or plate while lifting and quickly turning the pan over to release the tart. Take care at this stage as there will still be hot caramel. Serve in slices, with the crème fraîche.