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Apple Tarte Tatin
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Chef :
Gary WaiteApple Tarte Tatin
The homemade Caramel is based upon something I learned on Netflix .I think Bramley Apples are not the best Apples for a Tarte Tatin because they can turn too mush when cooked for a certain amount of time - using Dessert Apples along with the Cooking Apples might work. Only Granny Smith Apples might be very good too use , but I have no experience of using these .
Cooking instructions
* Step 1
Preheat the oven to Gas Mark 6.
Put 2 cups of sugar in a Saucepan (might have too heat the sugar through first) and then add One cup of cold water - heat through on the hob until a Caramel forms - do brush cold water around the inside of the hot Saucepan too prevent burnt stains
* Step 2
If suitable add the hot Caramel (hot liquid Toffee) too leak proof Baking Tin etc. and then nicely place the sliced Apples in as well
* Step 3
Cover with ready rolled Puff Pastry and tuck in all the sides - egg wash the top of the Puff Pastry and then dent a hole in the middle of the Puff Pastry and then bake in the oven until done. I think Tarte Tatins' are usually served cold. Might be important too up turn the cooked Tarte Tatin as soon as possible for Caramel too soak down into the cooked Puff Pastry
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