Tarte tatin
Serves
4 to 6
Easy• Great Value
Preparation
20 minutes
Cooking
30 minutes
Ingredients
o
Ready-made puff pastry 500 g
o
Small red apples 12
o
Caster sugar 600g
o
Unsalted butter 240g
o
Crème fraîche 200 g
Directions
1. Preheat the oven to 200°C. Roll out the puff pastry and cut into a
large piece slightly larger than a 23 cm skillet.
2. Peel and core the apples, then halve them lengthways.
3. Heat the sugar and butter in the skillet over a high heat. When the
mixture begins to ca ra melise, remove it from the heat, Place the apple
halves, cut-side up, in the caramel and cover them with the pastry tucking in
any overlapping edges. Bake for 15 to 20 minutes, or until the pastry is golden
brown.
4. Place a plate over the skillet and invert to remove the tatin from
the former. Serve with a dollop of crème fraîche.
Serve
with a dollop of crème fraîche.
Drinks
Wine: Nederburg Winemaster’s Reserve
Special Late Harvest 2011
