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Serves 4

  • 4 braeburn apples peeled and quartered
  • 100g caster sugar
  • 50g butter
  • Puff pastry, rolled to " thick and cut into 10" circle
  • Icing sugar to dusting
  • Vanilla ice-cream to serve


  1. Pre-heat oven to 180C.
  2. Place the sugar in the bottom of a heavy based non-stick frying pan and heat until the sugar turns to a caramel colour, then add the butter in small pieces.
  3. Peel and core the apples and cut the apples into quarters, place the quartered apples in a circle in the caramel, rounded side down. Allow to continue caramelising but be careful not to let the sugar become too dark or it will burn.
  4. Roll the puff pastry out to " thick and cut a 10" diameter circle. Cover the apples with the pastry and place the hot pan in the pre-heated oven for 15-20 minutes until the pastry and apples are cooked through.
  5. To serve, turn the tatin out of the pan onto a serving plate pastry-side down. Dust with icing sugar and serve with a scoop of vanilla ice cream.
Page last modified by Brett on December 07, 2011, at 11:37 AM