Slow Cooking: Joseph's Tart Tatin

Slow Cooking: Tart Tatin

By Joseph Denison Carey

Ingredients (for 1 tart):

90g butter

130g caster sugar

3 large green apples

1 box pre rolled Jus-Rol puff pastry

1 cast iron skillet

 

Method:

-Preheat oven to 170 degrees, fan

-Warm butter into bottom of cold pan

-Cover with sugar

-Peel, core and segment apples

-Lay on top of sugar in a spiral pattern around the pan with a half apple placed in the middle, curved side down

-Cut out a lid of puff pastry

-Lay over the apples, tucking in at the edges

-Caramelise the sugar on a low heat on the hob until you can see it starting to go golden around the edges of the puff pastry

-Place into the oven

-Reduce the temp by 10 degrees every 10 mins for half an hour

-Flip onto a plate/chopping board and allow to cool.