Apple Tarte Tatin
Donal's Notes
This French dessert recipe is a classic for a reason – there’s just no beating the combination of gently spiced apples, caramel and buttery pastry.
Heavy-base non-stick ovenproof frying pan
Peeler
Chopping board
Chopping knife
Instructions
1
Preheat oven to 190ºC/375F/Gas Mark 5. Cut your pastry so that it’s a little larger than your frying pan and set aside.
2
Peel and core 5-6 dessert apples, cut them into quarters then set aside.
3
Meanwhile take a heavy based non-stick ovenproof frying pan, approx 25cm and add 100g caster sugar and let gently dissolve over a medium to low heat, do not stir the pan but just shake the pan until dissolved. Heat until it becomes golden brown.
4
When the caramel is ready, add 75g butter, a pinch of cinnamon and 3 star anise. When the caramel is foaming add 3 tbsp calvados and cook for 2 minutes.
5
Arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat.
6
Carefully top with the puff pastry and tuck the edges in using two spoons. Prick with a small sharp knife.
7
Put straight in the oven and bake for 25-35 minutes until the pastry is golden.
8
Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully invert the tart onto the plate. Use oven gloves for extra protection.
