Tarte Tatin

Ingredients

• 18–10 firm apples (Golden Delicious, Cox, or Granny Smith), peeled, cored, quartered
• 2150g caster sugar
• 3100g unsalted butter, diced
• 41 tsp vanilla extract
• 5Pinch of sea salt
• 61 sheet ready-rolled puff pastry (or shortcrust)
• 7Crème fraîche or vanilla ice cream, to serve

Instructions

1. 1Preheat oven to 190°C (375°F). In a 25cm ovenproof skillet, melt sugar over medium-high heat until a deep amber caramel forms (do not stir).
2. 2Remove from heat and stir in diced butter until smooth. Add vanilla and salt.
3. 3Arrange apple quarters tightly in the caramel, rounded side down, in concentric circles. They will shrink.
4. 4Return to medium heat and cook for 15–20 minutes, basting occasionally, until apples are very tender and caramel is thick and deep amber.
5. 5Roll out pastry to slightly larger than the skillet. Lay over the apples, tucking the edges inside the pan.
6. 6Bake for 25–30 minutes until pastry is golden and crisp.
7. 7Cool for 5 minutes, then carefully invert onto a serving plate. Serve warm with crème fraîche.