Tarte Tatin

Ingredients

• 6 eating apples
• 120 g caster sugar
• 60 g unsalted butter
• 320 g ready-rolled puff pastry
• 1 tsp vanilla extract
• 200 g crème fraîche

Method

1. 1

   Preheat the oven to 200 °C / 180 °C fan. Peel, core, and halve the apples.

2. 2

   Scatter the sugar in an even layer in a 24 cm ovenproof frying pan. Cook over a medium heat, without stirring, until a deep amber caramel forms. Add the butter and vanilla and swirl to combine.

3. 3

   Arrange the apple halves tightly in the caramel, cut-side up. Cook for 5 minutes until the apples begin to soften.

4. 4

   Drape the puff pastry over the apples, tucking the edges down around the fruit. Bake for 25–30 minutes until the pastry is deeply golden.

5. 5

   Leave to rest for 5 minutes, then invert carefully onto a serving plate. Serve warm with crème fraîche.