Apple Tarte Tatin with Clotted Cream
Apple Tarte Tatin masterclass! James loves making these classic desserts and this one utilises amazing pink lady apples. These apples are perfect as they don't break up when you are cooking!
Ingredients
- 200g all butter puff pastry, rolled into a circle and pricked
- 200g caster sugar
- 100g butter
- 8 pink lady apples peeled, cored
Method
Preheat the oven to 200 degrees.
Melt the sugar and butter in a large oven proof pan. When caramel in colour, pop the apples in and cook for 25 to 30 minutes, rolling the apples in the caramel. Cool.
Put the apples in to the pan and put pastry on top. Tuck the edges in and bake in the oven for 30 minutes. Take out and leave to set and cool slightly for 5 minutes.
To serve, tip out the tarte and brush with extra caramel.
Ingredients
- 200g all butter puff pastry, rolled into a circle and pricked
- 200g caster sugar
- 100g butter
- 8 pink lady apples peeled, cored
Method
Preheat the oven to 200 degrees.
Melt the sugar and butter in a large oven proof pan. When caramel in colour, pop the apples in and cook for 25 to 30 minutes, rolling the apples in the caramel. Cool.
Put the apples in to the pan and put pastry on top. Tuck the edges in and bake in the oven for 30 minutes. Take out and leave to set and cool slightly for 5 minutes.
To serve, tip out the tarte and brush with extra caramel.
