Antony Worrall Thompson's Bramley Tarte Tatin
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Ready in 1 1/2 hours |
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Cooking time: 35 minutes |
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Serves: 4 |
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Ingredients |
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200g/7oz all-butter puff pastry (ready-made) thawed if frozen For the caramel |
- On a lightly floured surface, roll out the puff pastry to 2mm thick and prick it all over with a fork. Transfer to a flat tray, cover with Clingfilm and refrigerate for 20-30 minutes to firm up and prevent shrinkage whilst cooking. Cut out a 20cm circle, using a plate or cake tin as a template then chill.
- Pre-heat the oven to 190C/gas mark 5/375F
- In a small, heavy-based saucepan, on medium heat, cook the water and the sugar until it turns to a golden brown caramel. Stir in the butter and immediately pour the caramel into a 15cm round baking tin, 4-5 cm deep.
- Arrange four apple halves, round side down, evenly over the caramel. Brush the melted butter over the apples and sprinkle the caster sugar over the top. Place the pastry disk over the apples, tucking in the sides around the apples. Make a small slash in the centre of the pastry to allow steam to escape.
- Place the tin in the oven and bake for 35 minutes, until the apples are cooked.
- Rest for 5 minutes then slide the blade of a sharp knife full circle inside the tin to release the tart. Place a large dinner plate over the tart and, holding both tin and plate together, turn it upside down, shaking it gently sideways to release the tart on to the plate. Serve with creme fraiche or vanilla ice cream
