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 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.

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 25g)

enough puff pastry to fit an 8" round baking tin

  1. Heat oven to 180C/Gas Mark 5
  2. Grease base of baking tin with butter
  3. Cover base of tin with sugar
  4. Arrange apples in overlapping pan.  Put plenty in making two tiers.
  5. Cover with oastry and trim to fit and press the dges on to the apples.
  6. Bake for 20 - 25 minutes until pastry is golden brown.
  7. Leave for a few minutes befie turning uoside down onto large plate.
  8. Serve with double cream , creme fraiche or ice cream