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

Step 7/11

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.

Step 9/11

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