Tarte Tatin

Step 1/ 11

• 2 Golden Apples

• knife

Peel, empty, and cut the apples into quarters (or smaller if desired). Bear in mind these will shrink during baking.

Step 2/ 11

• oven

Preheat the oven to 160°C

Step 3/ 11

• 2 cl water
• 56¼ g brown sugar

• Pan
• cooking spoon

In a pan, heat the water and sugar until you get a caramel colouring.

Step 4/ 11

• 23¾ g butter

• cooking spoon

Take the pan off the heat and add the butter little by little, mix in until the butter is fully melted.

Step 5/ 11

• silicone cake mold

Pour the caramel into the cake tray and let cool

Step 6/ 11

Put the apples in tightly, they should exceed the pot size

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Cook in oven for 1.5 hours, then remove and allow to cool

Step 8/ 11

Place the puff pastry on top of the apples and press down on the sides to wrap, ensuring apples are covered in caramel.

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Increase oven temperature to 170°C and cook for another 35 minutes

Step 10/ 11

Allow tart to cool in fridge for minimum 2 hours

Step 11/ 11

Empty tray upside down onto a plate and serve with plain yoghurt, cream, or vanilla ice cream

Enjoy your meal!