Publication-approved historical recipe
Tarte tatin recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 100 g caster sugar
- 50 g butter
- 4 Braeburn apples
- Puff pastry
- Icing sugar, for dusting
- Ice cream, to serve
Method
- Heat the oven to 190°C (gas 5). Divide the sugar and butter evenly between four ramekins.
- Peel, core and quarter the apples. Arrange the pieces rounded-side down over the sugar and butter.
- Roll out the puff pastry, cut four rounds to fit the ramekins and lay them over the apples, tucking the edges in carefully.
- Bake for 15–20 minutes, until the pastry is golden. Let the ramekins stand briefly, then invert them carefully onto plates.
- Dust with icing sugar and serve with ice cream.