Apple tarte tatin
Traditionally, the apples are cooked in the pan before being topped with pastry and baked. This is a simpler method that tastes just as good.
Ingredients
180g brown sugar
50ml water
5 green apples, peeled
1 tsp ground cinnamon
1 sheet butter puff pastry
1 egg, lightly beaten
Method
Pre-heat oven to 180C. Place sugar and water in a saucepan and stir over a low heat to dissolve. Bring to the boilfor five minutes. Pour intothe bottom of a 21-centimetre pie dish.
Cut apples into quarters and remove cores. Toss apples in cinnamon. Press apples into pie dish leaving no spaces. Cut some of the apple quarters in half to pack tightly into tin.
Cut puff pastry into a 23-centimetre circle. Place over apples and tuck in edges (see tip). Brush with egg wash and bake for 30 minutes or until pastry is golden brown and puffed up.
Remove from oven and stand 1minute. Place a plate on top of pie and turn over in one quick movement. Remove pie dish and serve with vanilla ice-cream.
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