Tarte Tatin

Last weekend saw the final barbecue of the season and featured a fantastic rib of beef supplied by Riverside Beef.  That beast had probably been trampling wader nests all spring but it tasted great.  And then, with the apples safely down from the tree and stored, it was time for the first Tarte Tatin of the autumn.  Should be enough apples for Tarte Tatins all winter and a surplus to feed the Fieldfares.

250g puff pastry

75g butter

175g caster sugar

5 apples

Splash of calvados

Firm eating apples may look best in this as they don’t cook down so much, but I prefer to use the ‘cookers’ off our tree in the garden, despite the fact they mush down more.  They produce a wonderfully sharp appley flavour contrasting with the sweet caramel.   A heavy non-stick c20cm frying pan, transferable to the oven, and constant watching, are the other essentials.

Spread the butter over the base of the pan, then sprinkle the sugar over in an even layer.  Peel, halve and core the apples and place rounded side down on the sugar.  Place the pan over a moderate heat to melt the sugar and butter, gently shaking to amalgamate, until they caramelise to a mid-brown colour (about 20 minutes, but judge by eye).  Roll out the pastry to slightly larger than the pan size.

When the juices are caramelised, take off the heat.  I like to add a splash of calvados into each apple centre.  Then place the pastry over, tuck down the sides and pierce half-a-dozen times with a knife.  Quickly transfer to a pre-heated oven at 190 degrees.  Bake for about 25-30 minutes until puffed-up and brown.

Now for the tricky bit.  Remove from oven and rest for a few minutes. Loosen edges with knife before turning carefully over onto plate.  Best to avoid dripping hot caramel onto hand I find.  Get vanilla ice cream out of freezer to rest on burnt hand while tart cools.