- 50g (2oz) unsalted butter, diced
- 200g (7oz) caster sugar
- 8 eating apples (eg Cox's or Pink Lady), peeled, halved and cored
- 320g sheet ready-rolled puff pastry
- crème fraîche, to serve
- you will need
- 22-24cm (8¾in-9½in) pan that's suitable for both the hob and the oven (one of our favourites is from Le Creuset)
Put the butter and sugar into the pan, making sure it’s evenly spread across the whole base. Now add the apple halves, arranged in a concentric circle and tightly packed. Cook on the hob on a low heat for 40 to 50 minutes, until the juices are bubbling and the apples are tender. Heat the oven to 200C, 180C fan, 400F, gas 6.
Place the pastry over the pan and trim to fit, tucking it into the sides. Bake for 20 to 25 minutes until nicely browned. Let it stand for 10 minutes then place a large serving plate on top and, protecting your hands with oven gloves or a cloth, carefully flip it over. Serve the tarte Tatin hot or at room temperature, with crème fraîche.