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Ingredients
- 150 G puff pastry
- 12 Granny Smith apples
- ½ t cinnamon
- 135 G caster sugar
- 60 G unsalted butter cut into thin slices
Caramel
- 75 G caster sugar
- 30 G unsalted butter
Ingredients
Caramel
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Instructions
- Peel and core the apples cutting each apple into quarters
- Roll out the pastry to a circle just larger than the tin and refrigerate
- Place the 75 G of sugar in the Tarte Tatin tin and heat gently until it caramelises. Stir in the 30 G of butter and leave to cool, pouring off any excess butter.
- Pack the apples neatly into the TT tin, Place butter slices on top and sprinkle with cinnamon and the 135 G of sugar
- Bake at 180 C for 25 minutes until apples soften
- Place second pastry circle over the apples and cook for a further 30 mins
- Remove and cool. Then turn tarte over and serve with lots of cream
- Flambé with brandy if the mood takes you