A classic french dessert and so easy to make once you buy ready-made or ready-rolled puff pastry.
110g caster sugar
4 eating apples, peeled and cored
250g all-butter puff pastry or one sheet of frozen puff pastry (available frozen from supermarkets)
1. Preheat the oven to 200C/400F/Gas 6.
2. Put the sugar with 70ml cold water into a 20cm oven-proof heavy frying pan and bring to the boil. Simmer over medium heat until the syrup thickens and turns a mid-caramel colour. Don’t stir it or the caramel will crystalise. Take the pan off the heat immediately and stir in the butter carefully so it doesn’t splatter.
3. Cut each apple into 8 slices and place them carefully into the caramel mixture, filling the pan as evenly as you can so the apples are in one layer.
4. Roll out the puff pastry and cut it so that it is about 1 inch larger than the frying pan. Press it on top of the apples, tucking the edges in. Bake for 25-20 minutes until the pastry is golden brown on top, then remove from the oven and allow to cool for 5 minutes.
5. To turn out your tarte tatin, get a large serving plate ready. Place a plate on top of the frying pan and using an oven cloth, place your hand on top. Turn the pan over quickly so the tarte tatin sits on the plate. You need to be quick and careful. Serve at room temperature.
– To make Pear Tarte Tatin, use 6 small ripe but firm pears, peeled, cored and cut in half.
– To make Peach Tarte Tatin, use 4-5 ripe but firm stoned and quartered peaches.
Gluten-free Apple Tarte Tatin recipe
To make a gluten-free version, use gluten-free puff pastry – it is made with vegetable oil and is available in most supermarkets.