Apple Tarte Tatin
The Tatin sisters ran a restaurant at Lamotte-Beuvron in Sologne at the beginning of the century. They created this tart, some say accidentally, but however it came about it is a triumph - soft, buttery caramelised apples (or indeed you can also use pears
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1.24kg (2 3/4lbs) approx. Golden Delicious, Cox’s Orange Pippin or Bramley Seedling cooking apples
175g (6oz) puff pastry or rich sweet shortcrust pastry
110g (4oz) unsalted butter
210g (7 1/2oz) castor sugar
a heavy 20.5cm (8 inch) tatin mould or copper or stainless-steel sauté pan with low sides
