Apple Tarte Tatin

Ingredients

Apple Tarte Tatin Directions

1. Peel the apples then slice into 8 segments and discard the core.
2. Place a sauté pan on low heat and add the sugar.
3. Allow the sugar to slowly melt, without stirring, and come to a nutty brown. Add 150g diced butter and swirl to form a caramel. 
4. 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. 
5. 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. 
6. 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. 
7. Pierce the center of the pastry with a knife to allow the steam to escape whilst cooking. 
8. Cook for 20 minutes at 180 degrees until the pastry is golden brown and crisp.
9. 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.
10. Cut the apple tarte tatin into eight portions and serve warm.