Apple Tarte Tatin
This Apple Tarte Tatin is really easy to make once you know how! Follow James' masterclass recipe to perfect this famous, classic French dessert!
Ingredients
- 200g all butter puff pastry rolled into a circle
- 250g Caster sugar
- 125g butter
- 14 pink lady apples peeled, cored and halved
To serve:
- Vanilla Ice Cream
Method
Pre- heat the oven to 200 degrees.
Melt the sugar and butter in a large oven proof pan. Pack tight with apples, cook for 15 minutes basting the apples.
Put the pastry on top of the pan, tuck the edges in, and bake in the oven for 30 minutes.
To serve, tip out the tart, slice and finish by spooning a ball of ice- cream on top.
Ingredients
- 200g all butter puff pastry rolled into a circle
- 250g Caster sugar
- 125g butter
- 14 pink lady apples peeled, cored and halved
To serve:
- Vanilla Ice Cream
Method
Pre- heat the oven to 200 degrees.
Melt the sugar and butter in a large oven proof pan. Pack tight with apples, cook for 15 minutes basting the apples.
Put the pastry on top of the pan, tuck the edges in, and bake in the oven for 30 minutes.
To serve, tip out the tart, slice and finish by spooning a ball of ice- cream on top.
