Jordon's Tarte Tatin

I learnt to make this in Paris and I look forward to it every Autumn. So simple and so comforting. Jordon x

📝 Ingredients

• 300 g Puff Pastry
• 6 Braeburn Apple
• 200 g Caster Sugar
• 100 g Butter
• Double Cream (to serve)
• Salt

👨‍🍳 Instructions

1. 1Preheat the oven to 170°C.
2. 2Roll out the puff pastry to around 5mm thick.
3. 3Using the base of the frying pan as a guide, cut a circle of the pastry slightly larger than the base.
4. 4Prick gently all over with a fork and place into the freezer for at least half an hour.
5. 5Meanwhile, peel, quarter and core all of the apples.
6. 6Melt the sugar in the same frying pan over a low heat. Do not stir, just tilt and shake the pan gently to move the sugar as it melts. You want it to darken somewhat but stay away from dark brown.
7. 7Once all of the sugar has melted, roughly cube and stir in the butter until it has melted.
8. 8Place the apples round side down into the pan, fit as many as you can in one layer. Sprinkle with a generous pinch of sea salt.
9. 9Place into the oven for 25 mins to bake the apples.
10. 10Remove the pastry disc from the freezer, place over the apples and tuck the edges down a little. Use a knife to prick a few holes in the pastry to allow air to escape as the pastry rises.
11. 11Place back into the oven for 30 to 40 mins until the pastry is lightly golden.
12. 12Remove from the oven and allow to cool for at least 30 mins.
13. 13Place a plate slightly bigger than the the pan over the top and flip the tarte tatin over. Slice and serve warm with a dollop of thick cream or a scoop of vanilla ice cream.