Spiced Apple Tarte Tatin

Charmaine Lu -

  • 320g ready-rolled puff pastry
  • 6 medium apples, peeled and quartered
  • 100g butter, softened
  • 100g golden caster sugar
  • 2 cardamom pods
  • 1 cinnamon stick
  • Roll the pastry until about 3mm thick, and cut around a 24cm plate to make a large circle. Cut three small slits in the pastry, then move onto a lined tray to chill in the fridge. Meanwhile, spread the butter evenly over the bottom of a 20cm ovenproof pan. Cover with the sugar and spiced, then arrange the apple pieces on top, overlapping one another.
  • Preheat the oven to 210C. Place the pan on the hob and cook for about 10 mins, or until the sugar and butter melt and form a caramel - resist the urge to stir! Remove from the heat, lay the pastry circle on top, then bake for 35-40 mins or until golden and puffed. Remove from the oven and rest for 5 mins, then turn upside-down onto a serving plate and enjoy with crème fraîche.
30 mins
6 serving