Classic Tarte Tatin

Ingredients & Directions

6 md Dessert apples
1/2 Lemon; juice of
120 g Butter; (4oz)
200 g Sugar; (7oz)
250 g Puff pastry; (9oz)
1 pn Flour

Preheat the oven to 220?C/425?F/gas mark 8.

Peel, core and halve the apples. Sprinkle with lemon juice and place
in the fridge.

Evenly grease the base of the frying pan or dish with butter. Cover
the bottom of the pan with sugar then arrange the apples, rounded
side down, on the bottom of the pan.

On a lightly floured surface roll out the pastry into a circle about
3 mm thick. Lay the pastry over the apples, allowing an overlap of
c.2mm all around. Trim off any excess. Leave to rest in a cool place
for about 20 minutes.

Set the pan/dish over a high heat for 15-20 minutes, until the pastry
is risen and golden. As soon as the tart is cooked, invert it quickly
onto a round serving dish, taking care not to burn yourself. The
pastry will now be on the bottom of the pan with the apples on top,
if any have splipped, push them back into place with a knife. Serve

1 servings

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