French Apple Tarte Tatin
- 1½ cups sugar
- 1 Tbsp. butter
- 6 granny smith apples, peeled, cored and quartered
- 1 sheet puff pastry
Heat a Le Creuset Tatin Dish over medium heat and evenly sprinkle in the sugar. Allow the sugar to melt and caramelise, stirring every so often to ensure it does so evenly.
When the sugar is completely melted and smooth and a deep amber colour, add the butter. Stir to combine then remove from the heat.
Carefully layer in the apples then top with the puff pastry.
Place in the oven and allow to bake for 25-30 minutes until the pastry is golden brown and cooked through.
Remove from the oven and allow to rest for a minute or two, then carefully and quickly flip onto a serving plate.
Serve with ice cream.
Recipe and images courtesy of Alida Ryder.