Apple Tarte Tatin
|apple (best varieties are pink lady or granny smith)||8|
|caster sugar||3/4 cup|
|unsalted butter, diced||2/3 cup|
|puff pastry||9 oz|
Apple Tarte Tatin Directions:
- Peel the apples then slice into 8 segments and discard the core.
- Place a sauté pan on low heat and add the sugar.
- Allow the sugar to slowly melt, without stirring, and come to a nutty brown. Add 150g diced butter and swirl to form a caramel.
- Remove the pan from the heat and arrange the apples in the warm caramel. Place on their side around the edge of the oven-proof pan then fill in the center, making sure they are tightly packed and uniform in position.
- Place the pan back onto low heat and cook the apples into the caramel for 8 minutes, this will ensure the apples are well caramelized.
- Remove the pastry from the fridge, lightly flour a work surface, and roll the pastry to 0.5cm thick. Cut a round slightly larger than the saucepan and transfer the rolled pastry over the apples. Seal well by tucking in the edges with the back of a spoon and pressing the pastry into the apples.
- Pierce the center of the pastry with a knife to allow the steam to escape whilst cooking.
- Cook for 20 minutes at 180 degrees until the pastry is golden brown and crisp.
- Remove the tart from the oven and allow it to sit for 2 minutes. Whilst the apple Tartin tatin is still hot flip onto a chopping board. Using an oven cloth place the chopping board over the pan and in one swift motion rotate the pan upside down to release the tarte.
- Cut the apple tarte tatin into eight portions and serve warm.