Apple Tarte Tatin with Clotted Cream
Tarte Tatin is one of James' favourite recipes and this recipe is the key to getting this traditional sweet treat right every time at home!
Ingredients
- 200g all butter puff pastry, rolled into a circle and pricked
- 200g caster sugar
- 100g butter
- 7 pink lady apples, peeled, cored and quartered (or you can make it with pears, blackberries, pineapples – or even a savoury version without the sugar!)
To serve
- Clotted cream
Method
- Preheat the oven to 200°C.
- Melt the sugar and butter in a large oven proof pan. Once caramel in colour pop the apples in and cook for 25 to 30 mins rolling the apples in the caramel, then cool.
- Put the pastry on top of the pan, tuck the edges in, and bake in the oven for 30 mins.
- Tip out the tart and serve with clotted cream. If desired, brush with extra caramel.
Ingredients
- 200g all butter puff pastry, rolled into a circle and pricked
- 200g caster sugar
- 100g butter
- 7 pink lady apples, peeled, cored and quartered (or you can make it with pears, blackberries, pineapples – or even a savoury version without the sugar!)
To serve
- Clotted cream
Method
- Preheat the oven to 200°C.
- Melt the sugar and butter in a large oven proof pan. Once caramel in colour pop the apples in and cook for 25 to 30 mins rolling the apples in the caramel, then cool.
- Put the pastry on top of the pan, tuck the edges in, and bake in the oven for 30 mins.
- Tip out the tart and serve with clotted cream. If desired, brush with extra caramel.
