Apple Tarte Tatin

Today we set foot in the french culinary district to re-create a classical dessert, which is best devoured during the summer season.

So to get started we would need to pick fresh Fuji apples or any apples for that matter which have a juicy texture. as we will depend on the juices of the fruit to moisten the dessert.

*Portion Size - 4

Ingredients:

Apples - 500g

Caster Sugar - 62.5g

Butter - 25g

Puff pastry - 1 sheet

Cinnamon Powder 3g

Method :v

• Peel and core the apples and cut into eights.

• Make the caramel sauce in a pan that is deep enough to accommodate the tarte : heat the sugar until it reaches caramel stage and then add the soft butter and cook until it thickens.

• Arrange the cut apples onto the pan in a desired pattern.

• Bake at 180 degrees for 5 minutes

• Remove the pan and cover with puff pastry sheet sized as the pan.

• Bake at 180 degrees for 25 minutes let cool. Remove the tart by flipping the pan onto a dish with a larger circumference so the pastry in on the bottom.

• Serve hot with a scoop of vanilla Ice cream