Ingredients
Scale
1 sheet of good-quality, all-butter puff pastry cut into 24cm discs
100g caster sugar
50g butter
1 tsp. cinnamon
5 Granny Smith apples, peeled and cored, cut in half
Chantilly cream or Vanilla bean ice cream, to serve
Instructions
- Preheat the oven to 190C
- Add sugar to a 22cm (approx.) dry frying pan over medium heat. Shake the pan so the sugar melts evenly and starts to change colour and becomes golden. To control the caramel, remove off the heat if need be.
- Add the butter and cinnamon and allow to melt. Then add the apples, and use a fork and spoon to roughly coat in caramel and cook for 4-5 minutes. Remove from heat and turn all the apple so their peeled, round side is down and slightly overlap.
- Lay the pastry over the apple and then tuck on all sides, as if it were a blanket. Bake for 30-35 minutes or until golden brown.
- Once cooked, bring it out of the oven and rest for 10-15 minutes.
- Gently twist the pastry to ensure the apple detaches from the bottom. In one big gesture, flip the tart tatin upside down onto a plate. Slice and then serve with Chantilly cream or ice cream.
- Cook Time: 30mins