Tart Tatin
recipe
Tart Tatin
No commentsIngredients
- 3 dessert apples (firm varieties such as Granny Smith’s are best)
- 1 lemon
- puff pastry, enough to cover the base of a frying pan when thinly rolled
- 50g butter
- 25g sugar
You will also need an oven-proof frying pan
Serves:
4
Preparation:
10
Cook Time:
15
Total Time:
25min
Directions
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- Preheat the oven to //gas mark Peel and core the apples and chop into chunky quarters. Roughly slice the lemon. Place the apple slices into a container of cold water with the lemons to prevent browning.
- Roll the pastry to the size of your frying pan, taking care not to make it too thin. Melt the butter in the pan on a low heat, spoon in the sugar, distributing it evenly, and let it boil until brown. Then add the apples.
- Carefully lay the rolled pastry on top of the apples and leave for minute. Then place the pan into the oven for minutes or until the pastry starts to puff and go crispy.
Source: Ben Lourdjane and Sarah Dawson
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