Tarte Tatin

Steps

1. 1
   Step 1:

   Roll the puff pastry into a 3mm-thick round on a lightly floured surface, then cut out a 24cm circle using a plate as a guide.

2. 2
   Step 2:

   Lightly prick the pastry all over with a fork.

3. 3
   Step 3:

   Wrap the pastry in cling film on a baking sheet and freeze while preparing the apples.

4. 4
   Step 4:

   Heat the oven to 180C/160C fan/gas 4.

5. 5
   Step 5:

   Peel, quarter and core the apples.

6. 6
   Step 6:

   Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat.

7. 7
   Step 7:

   Cook the sugar for 5-7 minutes until it forms a dark amber caramel syrup that is starting to smoke.

   5–7 min
8. 8
   Step 8:

   Turn off the heat and stir in 60g of the diced chilled butter.

9. 9
   Step 9:

   Arrange the apple quarters very tightly in a circle around the edge of the dish, rounded-side down, then fill in the middle in a similar fashion.

10. 10
    Step 10:

    Gently press the apples with your hands to ensure there are no gaps, then brush the fruit with the melted butter.

11. 11
    Step 11:

    Bake for 30 minutes, then remove from the oven and place the frozen puff-pastry disc on top; it will quickly defrost.

    30 min
12. 12
    Step 12:

    Tuck the pastry edges down inside the dish and prick a few holes in the pastry with a knife to allow steam to escape.

13. 13
    Step 13:

    Bake for a further 40-45 minutes until the pastry is golden brown and crisp.

    40–45 min
14. 14
    Step 14:

    Cool to room temperature for 1 hour, then run a knife around the edge of the dish and invert onto a large, deep serving plate to contain the juices.

    1 h
15. 15
    Step 15:

    Serve with crème fraîche or vanilla ice cream.