Ingredients (Serves 6-8)
1 roll of puff pastry
4 medium Canada grise apples (or a variety of sweet and acidic apples)
130g of sugar
2 tablespoons of butter
15ml of heavy cream
4 tablespoons of water
1-Preheat your oven to 180˚C
2-Grease a 20cm diameter round mould (with relatively high sides > 6 cm)
3-Wash and peel the apples, then halve them horizontally and get rid of the seeds and core. Cut each half in 0,5 cm thick slices.
4-Place the slices in the bottom of the mould in a rosace shape. Continue layering the slices until there are non left.
5-In a casserole, heat the sugar with some water over medium to high heat. Cook until the mixture forms a light caramel. Remove from heat and gently stir in the butter and heavy cream. Pour the caramel onto the apple slices.
6-Lay the pastry on top of apples and carefully tuck the pastry down right into the edges using a wooden spoon so you don’t get burnt from the hot caramel
7-Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with caramelly pieces bubbling up from under the edges
8-Remove the tarte from the oven. To make it look like a tarte Tatin you need to turn it out: get a serving plate larger than your mould and put oven gloves on.
Put the plate on top of the mould, then quickly turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with some vanilla ice cream.
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