PHOODIE’S APPLE TARTE TATIN 0

February 9, 2013

I don’t like raw apples. I really don’t. I detest apple juice too! I’d say ‘hate’ but Mum told me to really try to not use that word… don’t know why….. it’s just a word….

Anyway, cooked apples are another story. Not only do I like them, I actually LOVE them.

This SUPER QUICK AND EASY Apple Tart Tatin will make you weep with delight. Gorgeous soft, caramelised apples up against golden, crispy, crucnhy, BUTTERY pastry!! Mmmmmmmmm and doused in cream WA HOOOOO!

The world is a wonderful place!

INGREDIENTS

Makes a 35cm Tart

8 – 9 Green Apples (depends on their size)

70 grams unsalted butter

ALMOST a cup of brown sugar

One sheet of puff pastry to cover pan (see pics below)

Cream to serve

METHOD

1) Peel, core and quarter apples. Preheat oven to 200 deg. cel.

2) Melt butter in pan over medium heat and add apples. Cook in butter, turning gently for about 5 or more minutes, until they soften.

3) Once they start to soften, add brown sugar and stir carefully but thoroughly, making sure to coat all of the apple pieces. Cook for another 5 or so minutes.

4) Using a fork and spoon turn the apple pieces over so that the curved side is on the bottom of the pan and the cut side is facing up.

5) Place sheet of pastry over the top and tuck under the edges.

6) Shove pan into oven – MAKE SURE IT’S A PAN THAT CAN GO INTO THE OVEN – and cook until pastry is puffed and golden, about 20 minutes.

7) Remove from oven, allow to cool slightly and then CAREFULLLLLLLLLLLLLLLLLLLLLLLLLLY, that’s CAREFULLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL FOLKS, flip the pan upside down onto a platter – the caramel will run EVERYWHERE and will be very hot!

8) Serve warm with cream!

HOW EASY IS THAT!?!?

ENJOY!

STEP BY STEP SNAPS

THE APPLES