Tarte Tatin

Instructions

1. 1

   Roll Out Puff Pastry

   8 min

   On a lightly floured surface, roll the puff pastry out to a uniform thickness of approximately 3mm. To ensure a clean cut, use a sharp knife or pastry cutter to shape a circle with a diameter of 24cm. Prick the surface of the pastry with a fork to prevent it from puffing excessively during baking, then wrap it in plastic wrap and place it in the freezer to firm up while you prepare the other components.

2. 2

   Prepare Oven and Apples

   73 min

   Preheat your oven to 180°C (160°C for fan ovens or gas mark 4) to ensure it's ready for baking. While the oven heats, peel, core, and quarter the Braeburn apples, ensuring they are evenly sized for consistent cooking. The apples should be firm and fresh, with no blemishes or soft spots.

3. 3

   Make the Caramel

   5 min

   In a 20cm flameproof ceramic or heavy-based frying pan, combine the caster sugar and heat it over medium-high heat. Stir occasionally until the sugar melts and develops a deep amber color, which should take around 5-7 minutes. Keep a close eye on it to prevent burning; once it reaches the desired color, remove it from the heat and carefully stir in the butter until fully melted and combined, creating a smooth caramel sauce.

4. 4

   Arrange Apples in Caramel

   5 min

   Carefully place the apple quarters into the pan with the caramel, arranging them tightly in a circular pattern with the rounded side facing down. Fill in any gaps in the center with additional apple pieces to create an even layer. Gently press the apples down to ensure they are coated in the caramel, then brush the tops with the melted butter for added flavor and richness.

5. 5

   Add Pastry and Bake

   46 min

   Transfer the pan to the preheated oven and bake for 30 minutes. Once the time is up, carefully remove the pan and place the frozen pastry disc over the apples, tucking the edges inside the pan to create a seal. To allow steam to escape during baking, use a knife to make a few small slits in the pastry.

6. 6

   Finish Baking the Tart

   1 min

   Return the pan to the oven and continue baking for an additional 40-45 minutes, or until the pastry is golden brown and puffed up. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-brown. The tart should emit a delightful aroma, signaling that it's nearly ready.

7. 7

   Cool and Invert Tart

   5 min

   After baking, let the tart cool in the pan for about 1 hour to allow the caramel to set slightly. Once cooled, run a knife around the edge of the pan to loosen the tart, then carefully invert it onto a serving plate. It is best served warm, accompanied by a generous dollop of crème fraîche or a scoop of vanilla ice cream for a delightful contrast.