TARTE TATIN

When you make this, go for firm apples that will not fall about. It takes time do prepare the caramel. It needs to done over medium heat, taking your time to allow the butter, sugar and apple juices to reach a nice coffee colour.  We served vanilla ice cream, but creme fraiche works equally as well…….and unusually it was Sheila who made this, Knowing her dislike of puddings

One of the best puddings in the world

Ingredients

250 g puff pastry

75 g softened butter

175 g caster sugar

750 g (about 5) firm dessert apples such as Cox’s

Vanilla ice cream or creme fraiche to serve

Method

Preheat the oven to 190C

Roll out the pastry on a lightly floured surface and cut out a 26-cm disc, slightly larger than the top of a 20-cm tarte tatin dish. Transfer to a baking sheet and chill for at least 20 mins.

Spread the butter over the base of the tarte tatin dish and sprinkle over the sugar in a thick even layer.

Peel, core and halve the apples, and tightly pack them, rounded-side down on top of the sugar, gently shaking the the dish now and then, until the sugar and butter have incorporated with the apple juices to produce a rich sauce and the apples are just tender. At first the caramel will be pale and liquid but as you keep on cooking the juices will evaporate and the caramel will become darker and thicker. Take care not to burn.

. Lift the pastry on top pf the apples and tuck the edges down inside the dish and bake for 25 minutes until the pastry is crisp and golden. Remove from the oven and leave to rest for 5 minutes. Run a knife round the edge of the tart and invert it onto a round serving plate. Serve and enjoy.

Original recipe Rick Stein French Odyssey