Tarte Tatin
Caramelised upside-down apple tart served at room temperature with crème fraîche. Made entirely ahead.
Instructions
- 1
Preheat the oven to 190°C fan.
- 2
Scatter the sugar evenly over the base of a 24cm ovenproof frying pan. Add the butter pieces on top.
- 3
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.
- 4
Arrange the apple halves tightly in the pan, cut-side up, pressing them in firmly. Add a pinch of flaky salt.
- 5
Return to medium heat and cook for a further 5 minutes to soften the apples slightly into the caramel.
- 6
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.
- 7
Bake for 25 to 30 minutes until the pastry is deep golden and puffed.
- 8
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.
- 9
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.