Apple Tarte Tatin

Looks delicious

Given the time....you might just be eating it now!

That looks good !!

Thankyou everyone, it was delicious, if you like Apples and Caramel, you'll love this...yummy...

I feel a recipe coming on for someone ?!!!

yumyum!!!

This is one of my favourites.......

ooh it's lovely, especially with Vanilla Ice cream mingling with the Caramel...I will post the Recipe if you want it, more than happy too. It's such an easy one to make

yes please crissue yes yes yes!

Especially this one , yummy!

Thanks please do.....have just ordered the ice cream lol

lolo....will do it today sometime...

Tarte Tatin

Enough caster sugar to coat the bottom of a pan to 5mm (depends on the size of your pan)
Enough apples to fill the pan, peeled, halved and cored
Puff pastry, enough to cover the pan
100 g3½ oz almonds
100 g3½ oz butter
Creme fraiche or vanilla ice cream, to serve

How to make Apple tarte tatin

1 Place the sugar into a warm non-stick oven-proof pan and stir with a wooden spoon. Melt the sugar over a medium heat, until it gradually turns to a golden caramel. Allow the caramel to colour until just before the burning point, (have the courage to go almost burnt, but not beyond) you watch a deep caramel colour.
2 Take off the heat and add two knobs of butter and allow the mixture to froth.
3 Place the apples, cored side up, into the caramel. Place back on a medium heat and cook for 5 minutes. Remove from the heat and lay over the puff pastry. Poke 2-3 holes in the top.
4 Put the pan straight into the oven for 20 minutes at 200C/Gas 6 or until the pastry has turned golden and is cooked.
5 When done, place a large plate over the pan and turn out. Be careful not to burn yourself on the hot caramel.
6 Finish with shaved almonds on the top and serve with creme fraiche or vanilla ice cream.

This the old traditional method of Tarte Tatin, not the 5* Chefs of today.......... enjoy

We use shop bought pastry it's easier...no hard work in this one....enjoy

Mmmmm!

OH made another as part of his Great British Bake off this Easter Weekend lol....