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Apple Tarte Tatin

Apple Tarte Tatin

Recipe by Kate Nichols

Serves 2

3 Golden Delicious apples
1 tbs lemon juice 
1/2 cup (110g) caster sugar
20g unsalted butter, chopped
Ready-rolled puff pastry sheet
Cream, to serve

1. Preheat oven to 220C (200C fan-forced)

2. Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a "flat" side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.

3. Using a 20cm frying pan as a guide cut pastry into a round slightly larger than the pan, prick with a fork.

4. Melt  butter in a 20cm non-stick frypan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.

5. Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.

6. Lay the pastry over the apples, tucking any protruding edges around edges of pan.

7. Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate. Serve with cream.