Apple Tarte Tatin
This quintessentially French dessert is really simple but so delicious. Make a yummy caramel sauce by simmering sugar, water and butter in the tatin dish, top with thick apple slices – for an authentic rustic effect don’t peel or core the apples – cover with readymade puff pastry and bake until golden brown. Use the easy-grip handles to quickly flip the tarte tatin over onto a serving platter.
125ml granulated sugar
7ml Maldon Salt
6 pink lady apples sliced about 1.5cm thick
250g puff pastry
1 egg yolk
Preheat the oven to 200°C.
Melted the sugar, butter and water together in a Le Creuset Tarte Tatin pan. Allow to come to the boil, and cook to a light caramel colour. Stir in the Maldon salt and remove from the heat.
Arrange the apple slices in a spiral around the base of the pan.
Once the caramel has completely cooled, cut the puff pastry to fit the Tarte Tatin pan, and cover the layer of apples with the puff pastry tucking the edges in.
Brush the pastry with the egg yolk, and bake for 10 minutes then turn the temperature down to 160° and bake for a further 25-30 minutes, or until the pastry is golden brown and the apples soft.
Remove from the oven, and carefully flip the Tarte Tatin over onto a serving plate. Sprinkle with a little more Maldon salt and serve immediately.