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