French Apple Tarte Tatin Recipe -

French Apple Tarte Tatin Recipe

Caramelised apple covered with crispy and flakey puff pastry

Prep Time: 15

Cook Time: 20

Total Time: 35

Calories:

Servings: 4 people

Preheat oven to 190C
Make a solution with water, lemon juice and peel (enough to cover all the apples)
Peel the apples, cut in half then take off the eye of the apple and cut into quarters. Place them in the lemon water mixture until needed
Heat a pan on medium heat, place the sugar and water
Let it simmer on a medium fire, until it turns brown and caramelised. this might take some time to turn brown
Once the sugar is caramelised and dark brown in colour, add in the apples and cook on low fire until the apples are a bit soft and the caramel is glazing the apples. ( Note when the apples are added the caramel will become liquid but keep cooking the apples in the caramel until reduced and thick)
Either in the same pan or a separate tray or pan arrange the apples as you wish ( see video)
Cut the puff pastry same diameter as the pan ( use the pan as a guide to do this) Note puff pastry needs to be defrosted.
Add rest of the caramel on the apples and place the puff pastry on top of the apples, and tuck the sides in, so the apples are well secured inside
Bake in the oven for 20-25 mins
Cool down for 5 minutes and turn it upside down, serve warm.

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