Tarte Tatin

Easy recipe especially if you use the shop bought puff pastry ;)

Research shows that the Tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. If you want to know more here the wikipedia link http://en.wikipedia.org/wiki/Tarte_Tatin

Recipe (24cm pan)

1Kg apples (either Golden delicious that are sweet or Braeburn a bit tart depend on your taste)

150gr butter room temperature

125gr caster sugar

300gr puff pastry (make your own or shop bought) 

Melt sugar and butter in a pan to make a caramel meanwhile peel and cut the apples in quarters.

 

Add the apples on top of the caramel and let it cook on the hob until the apples are well covered in the caramel

 

Put the pan in the oven at 200^oC for 15 min or until the apples are softened.Remove from the oven and put on top the puff pastry (cold off the fridge). Tuck the pastry down the edges and lightly prick with a fork.

 

Return to the oven 200^oC for 20 min or until golden brown and you can see the caramel bubbling from the edges.

 

 

Remove from the oven, let it cool down a bit and turn it on a serving plate

Tip: before turning it on a serving plate press and twist the pastry to detach any caramel sticking at the bottom of the pan.

  

Et Voila’