Apple and Thyme Tarte Tatin

You cannot go wrong when serving a apple Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good-quality crème fraiche or vanilla ice cream.

Ingredients

| Serves – 4-6 |

6-7 eating apples, Braeburn or Cox apples work very well
120g golden caster sugar
80g unsalted butter, at room temperature
1 tbsp fresh thyme leaves
400g block of puff pastry
crème fraiche or vanilla ice cream to serve

Method

Preheat the oven to 190°C, fan setting. You will need a medium-sized (20-24cm) frying pan that is suitable for the oven.
Peel and quarter the apples, then use a knife to slice away the core so that they have a flattened edge.
Spread the soft butter all over the base of the pan so that you have an even layer. Sprinkle over the sugar evenly. Then sprinkle over the thyme leaves.
Arrange the apples neatly on top, cut side up. Start at the edge and work your way in, overlapping them slightly and packing them in as tightly as possible.
Cook over a medium-high heat for about 5mins, shaking the pan regularly until you begin to see the caramel bubbling.
Whilst the apples cook, roll out the pastry on a floured surface until it is roughly 0.5cm thick. Score a circle about 1 inch wider than the base of the pan.
Roll it back over the rolling pan to transport it to the pan and roll it over the apples. Use a spoon to tuck the pastry around the apples on the inside of the pan.
Place in the oven for 30 mins until the pastry has puffed up and is golden.
Release any caramelised pastry by running a knife around the edge. Then, place a plate on top of the pastry and carefully flip the tart. Take care to avoid any hot caramel that may escape and be sure to wear oven gloves.
Serve the apple Tarte Tatin with good quality crème Fraiche or vanilla ice cream.

For more dessert recipes try this Pear And Almond Tart or this Fig, Hazelnut, Ricotta Crostata.