What a classic! I love it as it is so easy to make and delicious. Serve it with some vanilla ice-cream or crème chantilly.
You will need:
- 5 big apples (you can use Braeburn) peeled, cored and cut in quarters
- 100g caster sugar
- 60g of unsalted butter
- a disc of puff pastry (a bit bigger than your dish) - the recipe of the puff pastry will come later
- cinnamon (optional)
Pre-heat your oven 180°C/gas 6
Heat the tarte tatin dish on the hob at a slow-medium heat and melt the butter with the sugar to make the caramel.
When you are happy with the colour of your caramel, don't let it too be too brown though because it will keep on cooking afterwards, arrange the apple quarters in the dish very tight around the edges first with the core facing up and put some in the middle. Ideally, you want all the gaps filled in so cut some little quarters if you have to. I personally put a bit of cinnamon on top of them as it brings a bit of spices but you don't have too. I cover the apples with some foil and let it cook for about 10 mins so the apples start being soft but you don't want to cook them too much.
Remove the foil, place the puff pastry on top of your apple quarter and cover the whole dish. Tuck in the edges.
Make a few holes with a knife in the pastry to allow some steam to escape during cooking.
Cook in the oven for 30-35mins. Let it rest for 5 - 10 mins and de-mould your dish, apple-side up. Serve it warm with some vanilla ice-cream or chantilly.
