Vaughan's Kitchen cookery school Tarte Tatin in prep

Tarte Tatin

There are lots of variations of the story as to how this 'upside down' apple tart came into existence.The only consistent piece of information is that it was created by the Tatin sisters in France in the 1880s and may have originally been a mistake that turned out well.

This is Vaughan's Kitchen quick and easy version that can be prepared in minutes and is always well received. Loads of free apples around at this time of year and this is a crowd-pleasing dessrt to serve that won't take up very much of your time so give it a try.

4 eating apples cored and sliced (you can choose to peel or not)

3 tablespoons muscovado or dark brown sugar

a knob of butter (approx 25 - 30g)

A sheet of rolled out puff pastry to fit an 8" round baking tin

  1. Heat oven to 180C/Gas Mark 5
  2. Grease base of baking tin well with butter
  3. Cover base of tin with sugar and put the rest of the butter in dots on top of the  suagr
  4. Arrange apples in overlapping pattern (see illustration).  Put plenty in making two tiers.
  5. Cover with oastry and trim to fit, pressining the edges down round the apple slices.
  6. Bake for 20 - 25 minutes until pastry is golden brown.
  7. Leave for a at least five minutes before turning uoside down onto large plate.
  8. Serve with double cream, creme fraiche, plain yoghurt or ice cream