There are many reasons why I love autumn, but one of the main ones is that we start to bake and make yummy puddings. Gone are the fruit salads of summer replaced with crumbles and pies and this little beauty. Serve with cream, clotted if you can, double if not! I got this recipe from Good Food and I love making it.
6 firm dessert apples
Sheet of ready made puff pastry.
- Preheat the oven to 180C/Gas 4.
- Spread the butter in an even layer over the bottom of a 20-25cm diameter, heavy-based, ovenproof pan.
- Sprinkle over the sugar then arrange the apple halves neatly on top, cut-side up.
- Cut a circle of puff pastry slightly larger than the pan and lay it on top of the apples, tucking it in around the edges like a blanket. Prick a small hole in the centre of the pastry to allow any steam to escape during cooking.
- Place the pan over a medium heat and cook gently for 5-10 minutes until a golden-brown caramel forms around the edges of the pan.
- Transfer the pan to the oven and bake for 1 hour, or until the pastry is completely cooked through, crisp and golden brown.
To serve, place a serving dish over the pan and carefully flip it over so the tarte tatin is served apple-side up. Serve in slices with generous spoonfuls of chilled clotted cream.