Clodagh’s traditional tarte tatin with a sweet caramel twist
Autumn means it’s apple season! Clodagh’s live from RHS Wisley in Surrey finding out about the wide variety of apples they grow in their orchard, as well as making her version of the traditional tarte tatin with a sweet caramel twist - a perfect recipe to embrace the harvest season.
Tarte Tatin
Serves: 4
Ingredients
165g caster sugar
100ml water
65g unsalted butter
4 apples, peeled, cored and quartered
3 sheets ready-made puff pastry
Method
1. Pre-heat the oven to 180C, 350F or gas mark 5
2. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved.
3. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-brown colour. Then stir in the butter and cook for a further 2-3 minutes or until you get caramel consistency
4. Arrange the apples with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with apples.
5. Place the puff pastry sheets on top of each other and roll out so that they combine and are big enough to cover the apples in the pan
6. Place the pastry on top of the apples and fold the edges under so that you’re tucking in the apples and use a sharp knife to make three small slits in the centre of the
7. Put the pan in the preheated oven for 45 minutes
8. When it’s cooked, carefully turn out the tart onto your serving dish and serve with a dollop of crème fraiche.