Classic Apple Tart Tatin

Don't let the name put you off - it really is very easy, and comes with an interesting story - Stephanie and Caroline Tatin were two French sisters who ran an hotel in France. One day, Stephanie (who was in charge of the food) burnt the apples slightly for the apple tart. She decided to put the pastry on top to try and hide it - it turned out to be so popular with guests, the name and the recipe stuck.
This serves 4 generously.


1 roll ready made puff pastry
4 Granny Smith apples
2 tablespoons lemon juice
110g caster sugar
110g butter


Preheat the oven to 250C. For the filling, peel and cut apples into quarters, removing cores. Place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently with 2 tablespoons of the sugar.
Sprinkle the sugar and butter in a non stick frying pan and place on the stove over a medium heat, turning the pan frequently and making sure the sugar doesn't burn (don't stir, only shake the pan!). Allow the sugar to caramelise a little and become a pale golden brown, then add apple pieces in one layer over the bottom of the pan. Cook for about 10 minutes until apples have softened and caramel is a deep brown.

Pour the caramel into a 23 cm cake tin, and place apples on top in a circular pattern. Cover with the ready made pastry and tuck in the edges on the inside of the pan, so apples are completely covered. Bake for about 20-25 minutes until pastry is golden and risen. Allow to stand in pan for about 10 minutes before turning out (place a plate over the pastry and turn upside down so it falls out). Serve with cream or ice cream.


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