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Otherwise known as Tarte Tatin, this tart is a favourite because of its delightful caramelly apple flavours. A great dessert. i like this made with really chunky pieces of apple so I literally quarter the apples rather than slicing them thinly.
Preheat the oven to 180 C.
Peel and core the apples. Cut into four pieces.
In a heavy bottomed pan, heat the caster sugar and the water stirring until it forms a syrup. Stop stirring and allow the sugar to caramelize over3 minutes or so or until it is just turning golden.
Take the pan off the heat and stir through the butter.
Cook the apples gently in the caramelized syrup for 4 minutes.
Arrange the apples in a tart pan and pour the syrup over.
Roll out the shortcrust pasty and place over the apples. Bake in the oven for 20 – 25 minutes until the pasty is cooked and golden.
Allow to stand for a couple of minutes before turning it out on to a plate.
Slice and serve with double cream.
Puff pastry can be uesd instead of the shortcrust pastry.
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