Apple Tarte Tatin
- 1 12cm diameter puff pastry
- 3 - 4 Braeburn or Cripp’s Pink Apples
- 55 g sugar
- 55 g butter
Using a 12cm diameter copper or cast iron ovenproof pot, line the bottom with the butter and sugar.
Peel and core the apples. Cut each apple into three equal segments. Using a pairing knife, round each apple segment by removing any flat areas on the cut side.
In a circular pattern, line the apples in the pot.
Place the puff pastry round on top of the apples, taking care that any excess be tucked in between the sidewalls of the pot and apples.
Place pot on a stovetop with medium-high heat to lightly caramelize the sugar and butter.
Once caramelised, transfer to the preheated oven and bake at 180°C for approximately 20 minutes, rotate and reduce to 170°C for approximately 30 minutes or until puff pastry is golden brown.