Wednesday, February 20, 2008

Tarte Tatin

Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
7 oz vanilla sugar
1 oz unsalted butter, cubed
9 oz puff pastry
Thick cream or ice-cream, to serve

Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 3.5 oz vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 10 inch tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 375 F.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.

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