Monday, 27 January 2014

Easy Peasy Apple Tarte Tatin

I'm not sure where this recipe originated from, but I've been using it ever since I can remember. This time, I added one teaspoon of cinnamon and it definitely added something extra.

Ingredients (serves 8)

- 5 large cooking apples, peeled, cored and thinly sliced into half moon shapes
- 3 tbsp soft brown sugar
- 1 tsp cinnamon
- 50g unsalted butter, chopped into pieces
- 250g pack of puff pastry

1. Start by setting your oven to 180°c.

2. Sprinkle the brown sugar and cinnamon into the bottom of a round medium-sized flan dish. Then add the chopped butter evenly on top it. 

3. Arrange your apple pieces beautifully, working from the outside in. Remember, the tart is going to be turned upside down once it's cooked, so make the first layer look pretty.

4. Once you have covered the dish with apples, place it in the oven for 5 minutes to soften up a little.

5. Meanwhile, you can roll out the pastry onto a lightly floured surface to roughly 1cm. Not too thick and not too thin. 

6. Remove the apples out of the oven and lay the pastry on the top of the dish. Cut around the top of the dish so that the pastry fits neatly on the apples. 

7. Place the tart in the oven for 25-30 minutes, until the pastry turns golden brown.

8. At this stage, you'll probably just want to tuck in, but you must wait a few minutes before turning the tart upside down. Scrape around the edges of the dish with a knife or spatula to unstick any excess pastry. Then place a large plate (bigger than the dish) over the pastry and turn the tart back onto the plate.

This pudding is best served hot, so either eat is straight away or bang it in the microwave to warm up for a minute. Don't over do it though, or it'll go soggy. Enjoy with yoghurt, ice cream or creme fraiche.

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