Tarte Tatin


serves 6
350 g puff pastry
flour, for dusting
100 g butter
150 g caster sugar
1 tbsp golden syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 tbsp cider (or apple juice)
5 Cox apples, quartered, cored and thinly sliced
juice of 1 lemon


1. You'll need a tin that's about 25cm in diameter and at least 3cm deep. Roll out the pastry on a lightly floured surface to a circle slightly larger than the tin. Lift onto a baking sheet and chill for 30 minutes.

2. Preheat oven to 200°C/400°F/Gas 6. In a small, non-stick pan, heat the butter sugar, syrup, cinnamon, nutmeg, and cider (or apple juice). When melted, remove from the heat and set aside to cool a little.

3. Place the apples in a bowl and sprinkle over the lemon juice. Drizzle some of the melted butter mixture into the base of your tin. Then, starting in the middle and working outwards in a circular pattern, arrange the apple slices, slightly overlapping, to cover the base of the tin. Drizzle with remaining butter and sugar mixture.

4. Place the chilled pastry circle over the top of the apples, pushing down the edges. Prick the top all over with a fork and bake for 35 to 40 minutes, until pastry is golden.

5. Immediately remove from the oven and place a heat-proof serving plate over the top of the tin. Now invert the tin and plate, so the Tarte falls out of the tin leaving you with the apples on top of the torte. Take great care as you do this, as the syrup that has formed in the tin will be extremely hot Serve warm or cold with whipped cream or a little crème fraiche.

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