apple tarte tatin
8 apples, peeled (I never do), cored and halved (or similar quantity of pears or stone fruit)
Juice of 1 lemon (not necessary if using stone fruit)
165 ml (3/4 cup) caster sugar
60 ml (1/4 cup) of apple cider (or pear cider if using pears, or water)
1 vanilla bean, split, seeds scraped
50g salted butter, chopped
375 g puff pastry thawed
cream or natural yogurt to serve
Preheat oven to 220 degrees.
Place the apple (or pear) in a bowl of cold water with the lemon juice and set aside. (Skip this step if uaing stone fruit)
Combine the caster sugar and cider (or water) in a 25 cm ovenproof frypan or Tatin dish over high heat. I have a Le Creuset fry pan that works a treat.
Cook for 5-6 minutes until golden.
Add vanilla pod and seeds.
Remove pan from heat.
Stir in butter.
If using apple or pear – drain well. Arrange cut side up in a single layer (sometimes squishy but all good) over the caramel.
Cut pastry to lay over the pan by about 3-5 cm.
Press down over the top of the apples and tuck the edges under.
Poke through the top with the knife in a few places.
Place tart in oven and bake for 20 mins until pastry is puffed and golden.
Reduce oven to 160 degrees and bake for further 30 mins or til pastry is golden brown.
Rest for 5 and then carefully invert the tart on a large serving plate.
Serve warm (best) – or cold – with cream or natural yoghurt