Classic Tarte Tatin

Ingredients

• 1.2kg firm apples (Granny Smith or Braeburn), peeled, cored, and halved
• 150g unsalted butter
• 200g caster sugar
• 1 sheet good all-butter puff pastry (about 230g), thawed if frozen
• Crème fraîche or good vanilla ice cream, to serve

Recipe

1. Preheat your oven to 190°C (375°F). In a 26cm ovenproof skillet or dedicated tarte Tatin dish, melt the butter over medium heat. Add the sugar in an even layer. Cook without stirring for 8–12 minutes, until a deep amber caramel forms. Swirl the pan occasionally to even out hot spots, but resist stirring — it introduces air and can cause crystallization.

2. Remove the pan from the heat. Working quickly but carefully, arrange the apple halves cut-side up in the caramel in a tight circular layer. Pack them snugly — they will shrink considerably as they cook. Return to medium heat and cook for 10 minutes until the apples begin to soften and the caramel bubbles up around them.

3. Remove from heat and allow to cool for exactly 5 minutes. On a lightly floured surface, roll the puff pastry out to a circle just slightly larger than the pan. Drape it over the apples and tuck the edges down between the apples and the side of the pan, enclosing them.

4. Bake for 25–30 minutes until the pastry is deep golden brown and puffed. Remove from the oven and let rest in the pan for 10 minutes — no longer. If you wait too long the caramel will set and the tart will stick.

5. Place a large, lipped serving plate confidently over the pan. In one swift motion, flip the tart onto the plate. Lift the pan away. Rearrange any apples that have shifted with a spoon. Serve warm with crème fraîche or vanilla ice cream.