Michael and Rachel's

Recipe Book

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Tarte Tatin

Updated: 20 Nov 2018

Ingredients

  • 1 sheet ready rolled puff pastry
  • 25g butter
  • 25g dark brown sugar
  • 1 tbsp golden syrup
  • 3 golden delicious apples
  • Zest of half a lemon

Method

  1. Preheat the oven to 200C. Line a tart tin (the red round ceramic tin worked well) with greaseproof paper. Grease the paper and the sides of the tin.
  2. Cut a round of pastry slightly larger than the tin.
  3. Melt the butter, sugar, and syrup in a small sucepan and cook on the hob for 1-2 minutes. Pour into the base of the tin.
  4. Core and slice the apples. Arrange in a pleasing pattern on top of the toffee in the tin. Bear in mind it will be served inverted.
  5. Sprinkle over the lemon zest, if using.
  6. Place the pastry circle on top, tucking the edges inside the tin. Bake for 20-25 minutes until golden. Cool for 5 minutes before inverting onto a serving plate. Be careful, as the liquid toffee may dribble out when inverting and it will be very hot.