Ingredients
- For the base caramel:
- 120g caster sugar
- 8 pink lady apples
- 1 pre-rolled sheet puff pastry
- Line a 20cm round baking tin with parchment paper and set up a steamer.
- To make your base caramel, put the caster sugar in a saucepan and cook over a medium-high heat until it forms a dark brown caramel. Very carefully pour the caramel into the lined baking tin and leave to set hard.
- Peel, core and quarter the apples carefully, keeping the round shape on the outside. Place them in the steamer and cook for 15 minutes until just softened when pierced with a knife. Carefully remove them from the steamer and allow them to chill for 20 minutes.
- Preheat the oven to 170 degrees.
- Arrange the apple pieces neatly around the edge of the caramel in the tin, keeping them tightly packed. Then work your way inwards until filled, making sure to fill any gaps with apple pieces. Place the tin in the oven and cook for 35 minutes at 170 degrees.
- Remove and leave to cool slightly, then cover and place in the fridge overnight.
- The following day, remove the apple tin from the fridge and leave it to come to room temperature. Preheat the oven to 190 degrees.
- Roll out the pastry sheet on to a clean work surface and cut a circle out of it just larger than the tin. Place it on top of the apples and tuck the pastry down the sides between the apples and the parchment paper. Place in the oven and cook for 45 minutes at 190 degrees, then remove it from the oven and allow to chill for 30 minutes.
- To turn out the Tatin, carefully place a plate upside down on the tin, then flip the whole tin over so the Tatin and parchment are released. Carefully peel away the parchment paper to reveal the deep brown, caramelised apples. Slice into wedges and serve.
