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    Tarte Tatin

    JBy johnnyappleseed

    Apples cooked in amber caramel under a lid of puff pastry, then flipped. The one dessert worth saying "one more thing" for.

    6

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    Steps

    Tap ingredients as you go

    Step 1

    Make the caramel

    Ingredients

    Heat the oven to 200°C (400°F). In a 24 cm ovenproof skillet, cook the sugar and water over medium heat without stirring until it turns deep amber. Take it off the heat and stir in the butter.

    Step 2

    Pack the apples

    Ingredients

    Peel, halve and core the apples. Stand them tightly on their sides in the caramel, rounded side down. Cook over low heat so the caramel bubbles up around them.

    Step 3

    Cover with pastry

    Ingredients

    Lay the puff pastry over the pan, tuck the edges down around the apples, and cut a few small vents.

    Step 4

    Bake

    Bake until the pastry is puffed and dark golden.

    Step 5

    Flip

    Ingredients

    Rest for 5 minutes. Put a plate over the pan and, using oven gloves, flip it in one confident move. Serve warm with crème fraîche.

    Cooks

    • johnnyappleseed

      Flipped it in one go. Caramel was perfect at deep amber.

      Next time: Pack the apples even tighter; they shrink.