Tarte Tatin

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Apple Tarte Tatin

6 Braeburn (or similar eating apples), peeled, cored and cut into quarters
100g caster sugar
60g unsalted butter, diced
30g unsalted butter, melted
1 roll of puff pastry rolled to about 3mm, about an inch larger than the diameter of the frying pan.
Pre-heat the oven to 180°C
Put an oven proof frying pan over a medium heat and cook the sugar and diced butter to a brown caramel. Keep an eye that it doesn’t burn. Arrange the apple quarters tightly around the pan, with the core facing upwards and towards the centre. Brush the apples with the melted butter. Cook in the preheated oven for 30 minutes.

Remove from the oven and place the disc of puff pastry on top, tuck in the edges around the outside of the pan with a knife and prick a few holes in the top to allow the steam to escape during cooking. Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp. Allow to cool at room temperature for about 1 hour and flip out of the pan pastry side down.

The recipe can also be used with pears, peaches and other fruits.

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