Apple Tarte Tatin

I am a dessert person!
I'm the person that checks out the dessert section before choosing the restaurant!!
A Tarte Tatin is satisfying in every way...warm, soft, sweet, crunchy and juicy - YUM!!

Step 1

Crisp, sharp apples tend to work better for a Tarte Tatin because they hold their shape and balance out the sweetness of the caramel. Preheat the oven to 190˚C/160˚C Fan/375˚F/gas 5

Step 2

Peel and cut your apples into eights and set aside. Pour an even layer of golden caster sugar into an ovenproof pan (I used a cast iron pan) with a teaspoon of water and heat until sugar melts. Add the apples in a nice layer around the pan. Cook until apples begin to soften and caramel is a light golden colour (it will continue to cook and get darker in the oven so you don't want it to get too dark at this stage or it will burn!)

Step 3

Lay a sheet of ready rolled puff pastry over the apples and tuck in the edges

Step 4

Bake the Tarte Tatin for 25 to 30 minutes or until the pastry looks golden brown

Step 5

Use a plate or serving board larger than your pan, and wearing oven gloves to protect the arm holding the board, put the board or plate on top of the pan, then quickly, carefully and confidently flip the pan upside down to turn out the Tart.
Please be careful NEVER to touch or taste the boiling hot caramel straight out of the oven as it can burn really badly

Step 6

aka the best bit!!
After the tart has cooled slightly, cut a large wedge, serve with crème fraîche, vanilla ice cream or creamy custard...close eyes (optional)
and enjoy!!! This recipe serves 4-6 people