Tarte tatin

The queen of all apple tarts - this is a famous and delicious dessert for good reason and this one's really easy to make!

What you need:

• 1 x 500g pack Jus-Rol^TM Frozen All Butter Puff pastry - thawed
• 175g/7oz granulated sugar
• 125ml/1⁄4 pt. water
• 6 medium dessert apples - such as Cox's
• 50g/2oz. Butter

What you do:

1. Preheat oven to 220oC (200oC for fan assisted ovens) 425oF/ Gas M 7
2. Have ready a 20cm/8in tatin dish or sandwich tin (not the loose bottomed kind)
3. Roll out the pastry large enough to cut out a disc approx. 2 cm. large than the tin you will be using,
4. place on a sheet of baking paper and put to chill.
5. Gently heat together the sugar and water in a heavy pan until the sugar is dissolved, meanwhile grease
6. the tin well with some of the butter and peel, core and thickly slice the apples.
7. As soon as the caramel reaches a medium golden colour pour quickly over base of the tin - then arrange
8. apple slices on top, dot with remaining butter. NB do not worry if the caramel sets at this stage.
9. Slide pastry disc over apples, tucking in excess all round, prick top of pastry and bake for 25 - 30 min-
10. utes until pastry is risen and golden brown.
11. Remove from oven and immediately, but carefully invert onto a larger plate. Serve warm or cold.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy