Apple tarte tatin

This warming autumn pud is a sure-fire crowd-pleaser
apple tart tatin

Make the most of autumn’s glut of fruit and try your hand at this apple tarte tatin from head chef Rob Potter of The Manor House in the Cotswolds

Apples 3, peeled, quartered and deseeded

Sugar, 125g

Butter, 25g

Quality puff pastry, 1 disc

  1. Place sugar on a medium heat and bring to a dark caramel ensuring not to stir and crystallise.
  2. Add butter to sugar and whisk in. Pour into pan for baking.
  3. Lay the apples in a fan pattern around the edge of the tarte tatin and finish with pieces to cover the middle
  4. Place puff pastry on top and tuck in the sides of the pastry to enclose the apples, scoring the pastry on top to allow steam out.
  5. Place the pan back on a low heat to soften the caramel.
  6. Place in oven at 180C for 1 hour.
  7. Once baked, allow to cool for 5-10 minutes.
  8. Turn out onto a tray lined with baking paper, being careful to avoid getting burnt with any hot caramel.