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Tarte Tatin

6 - 7 Granny Smith apples

200g Butter

150g sugar

puff pastry 250g



1. cover the bottom of a high sided frying pan with slices of butter , then cover the butter with sugar 2. peel and core all the apples and cut into quarters. 3. arrange the apples on top of the sugar with the outside of the apple facing down 4. roll out the pastry and place over the apples folding over the overlapping sides to make the base of the tarte, rest in the fridge for about 20 minutes. 5. start cooking the tarte on the stove top on a medium to high heat until the butter and sugar start to caramelise (lift the edges of the pastry slightly to see if ready, but mind the steam that will escape from under it) - cook till light brown caramel has formed.


6. when ready put into a hot oven to cook the pastry , this will only take about 5-8 minutes because the pastry has already been cooked a bit by the steam 7. when the pastry is cooked remove from oven and place a board or large plate on top of it. then using a cloth quickly turn the tart upside down and slowly remove the pan. 8. serve hot or cold with creme anglaise or vanilla ice cream

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