Coco’s Tarte Tatin
This apple pie tastes lovely with some crème fraiche
You will need a flat-bottomed cake tin, around 22cm diameter. An ovenproof frying pan also works well.
4 eating apples
100g golden caster sugar
300g puff pastry
Crème fraiche, to serve
Preheat the oven to 200°C/ 390°F/Gas 6. Peel the apples and cut in half, end-to-end, removing the core with a small knife. Put the butter and sugar into the cake tin, place on the hob and gently simmer until the sugar has dissolved.
Add the apples, round side down, cover and allow to bubble away for 30 minutes, checking occasionally to make sure they don’t burn, though a little burning is fine as it adds to the caramel.
Remove the apples off the heat. Roll out the pastry to cover the apples, trim to fit and place in the oven for 15 minutes.
Allow to cool a little then turn the pie out by putting a plate over the tin and quickly flip it over so the pastry is on the bottom. Serve with crème fraiche.
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