Apple Tart Tatin Recipe from The Cotswold Chef, Rob Rees MBE
• Pack of puff pastry
• 4 apples, washed, cored and cut in ½ or ¼ depending on size
• 75g Netherend Farm bButter
You may also want to watch:
• 75g caster sugar
- 1 Buyers launch legal action after £75k bill for flammable cladding
- 2 Abandoned burger trailer finally removed from Muswell Hill street
- 3 Car crashes through South Hampstead garden wall - cyclist seriously injured
- 4 Senior councillors knew of chance to buy office block for £12m less than they paid
- 5 New Belsize restaurant Cinder enjoys busy opening after lockdown delays
- 6 Developer's plan for six houses in old pub car park in Highgate Hill
- 7 Boy George and Bananarama join Kenwood 2021 concert line up
- 8 Nazanin may become 'bargaining chip' in Iran nuclear deal, warns husband
- 9 'Peace and Quiet' of Muswell Hill in band's new video
- 10 Woman dies after house fire in Muswell Hill
1. Pre-heat the oven to 200°C/gas mark 6.
2. In an oven proof, deep sided frying pan melt the butter and sugar together over a medium heat. Once melted add the apples cut side up. Turn up the heat and allow the butter and sugar to bubble and darken in colour while you roll out the pastry. Cut the pastry slightly larger then the size of the pan the apples are in.
3. As the sugar and butter caramelise the apples will begin to soften, when they still have shape and the caramel is a good colour place the rolled pastry over the apples tucking in any extra pastry there might be at the edges.
4. Let the mixture return to the bubbling stage then put into the centre of the oven and bake for about 20 minutes until the pastry is golden in colour and puffed up.
5. Remove from the oven and allow to cool slightly before turning out onto a plate.
6. To turn the tart tatin out drain off as much of the caramel syrup from the pan, then place a large plate upside down onto the pastry. Be very careful as everything will be extremely hot. Holding the plate and pan very tightly together, now in one quick motion turn over, remove the pan and you should be left with the pastry on the bottom with the apples on top. Pour over the syrup and serve with a generous scoop of Apple Sorbet.
Visit Rob Rees' Website: www.thecotswoldchef.com