Tarte Tatin
Caramelised upside-down apple tart served at room temperature with crème fraîche. Made entirely ahead.
Instructions
Preheat the oven to 190 °C fan.
Scatter the sugar evenly over the base of a 24cm ovenproof frying pan. Add the butter pieces on top.
Place over medium heat and allow the butter and sugar to melt without stirring, swirling gently if needed. Cook until you have a deep amber caramel, about 8 to 10 minutes, then remove from the heat.
Arrange the apple halves tightly in the pan, cut-side up, pressing them in firmly. Add a pinch of flaky salt.
Return to medium heat and cook for a further 5 minutes to soften the apples slightly into the caramel.
Cut the puff pastry into a circle slightly larger than the pan and drape it over the apples, tucking the edges down inside the pan around the fruit.
Bake for 25 to 30 minutes until the pastry is deep golden and puffed.
Cool in the pan for at least 15 minutes. Run a knife around the edge, place a plate firmly over the pan, and invert in one confident motion.
Serve at room temperature with crème fraîche.
Notes
Best made 2 to 4 hours ahead and left at room temperature, which improves the caramel and makes inverting much cleaner. Do not refrigerate once baked. If it sticks when inverting, return the pan to a low heat for 30 seconds to loosen.
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