Melt the butter in an ovenproof omelette pan over a moderate heat. Once it starts to foam, add the apples and turn up the heat.
Fry the apples until golden, then remove from the pan and put to one side. Keep the pan on a high heat and add the sugar, stirring until it starts to caramelise, then remove from the heat. If the caramel is too thick, add a splash of water to loosen it. Leave to cool in the pan, then stir in the calvados. Reserve a spoonful of the caramel and put to one side.
Arrange the apples neatly in the caramel and cover with the puff pastry.
Place the pan in the preheated oven and cook for 25 minutes or until the pastry is crisp and golden. Remove from the oven and allow to cool slightly, then turn out onto a serving dish.
Slice the apple tarte tatin and serve with a scoop of vanilla ice cream and drizzle over the remaining calvados caramel.
Supported by
You will need
Unsalted butter 30g
Granny Smith apples 2, peeled, cored and sliced
Dark muscovado sugar 80g
Calvados a splash
Puff pastry 120g, rolled out
Vanilla ice cream to serve
Method
Preheat the oven to 225°c / gas 7.
Melt the butter in an ovenproof omelette pan over a moderate heat. Once it starts to foam, add the apples and turn up the heat.
Fry the apples until golden, then remove from the pan and put to one side. Keep the pan on a high heat and add the sugar, stirring until it starts to caramelise, then remove from the heat. If the caramel is too thick, add a splash of water to loosen it. Leave to cool in the pan, then stir in the calvados. Reserve a spoonful of the caramel and put to one side.
Arrange the apples neatly in the caramel and cover with the puff pastry.
Place the pan in the preheated oven and cook for 25 minutes or until the pastry is crisp and golden. Remove from the oven and allow to cool slightly, then turn out onto a serving dish.
Slice the apple tarte tatin and serve with a scoop of vanilla ice cream and drizzle over the remaining calvados caramel.
Melt the butter in an ovenproof omelette pan over a moderate heat. Once it starts to foam, add the apples and turn up the heat.
Fry the apples until golden, then remove from the pan and put to one side. Keep the pan on a high heat and add the sugar, stirring until it starts to caramelise, then remove from the heat. If the caramel is too thick, add a splash of water to loosen it. Leave to cool in the pan, then stir in the calvados. Reserve a spoonful of the caramel and put to one side.
Arrange the apples neatly in the caramel and cover with the puff pastry.
Place the pan in the preheated oven and cook for 25 minutes or until the pastry is crisp and golden. Remove from the oven and allow to cool slightly, then turn out onto a serving dish.
Slice the apple tarte tatin and serve with a scoop of vanilla ice cream and drizzle over the remaining calvados caramel.
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