Apple tarte Tatin with Cornish clotted cream

Method Print recipe

1. Heat your oven to 180°C. Peel and core the apples then cut each apple into quarters.
2. Put the sugar in your dish/pan and place on a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel colour, then turn off the heat and stir in 60g of the butter.
3. Arrange your apple quarters on top of the caramel sauce (please be careful as this will be extremely hot) in a tightly packed circle around the edge of the dish first, rounded-side down, then fill in the middle. Gently press with your hands to ensure there are no gaps. Brush the fruit with the remaining melted butter.
4. Place the disc of frozen puff pastry on top of the apples – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
5. Allow to cool to room temperature for 1 hour before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with clotted cream or vanilla ice cream.

  “A true classic dessert that can be served all year round, served hot or cold. Whether you choose custard, cream, ice-cream or on its own, it is up there with the best. Getting the caramel right is crucial, if you burn it, it will go bitter.” Nick Weight, Culinary Development Chef