Don't be intimidated by this dessert as it's pretty easy to recreate this french classic at home especially when store bought puff pastry is used. Try it out and I'm sure you'll agree with me. ;)
Note: Tarte Tatin has to be made with firm dessert apples as cooking apples will just become a puree during the cooking process.
Recipe from Gordon Ramsay 3 Star Chef
3 large crisp dessert apples (such as Pink Lady, Braeburn or Cox)
180g ready-made puff pastry
50g cold unsalted butter
50g caster sugar
Method
1) To prepare the apples, peel, core and quarter them, then lay out on a tray lined with kitchen paper. Leave to dry uncovered for 2-3 hours, or preferably chill overnight. Don't worry if they turn brown; they will be coated in caramel. ( I didn't leave them out to dry but it turned out fine too)
2) Have ready a 20cm shallow overproof pan. Roll out the pastry thinly on a lightly floured surface and cut out a 24cm round, using a similar sized plate as a guide. Lift onto a baking sheet and chill while you prepare the filling.
3) Cut the butter into thin slices and scatter over the bottom of a 20 cm ovenproof pan. Sprinkle over the sugar. Arrange the apple quarters, neatly around the pan with one in the middle. Place over a medium heat until the butter and sugar have melted and formed a light caramel. Carefully shake the pan from time to time to ensure that the apples are well coated with the caramel and are evenly browned. Leave to cool slightly.
4) When ready to cook, preheat the oven to 200 deg celsius/ Gas 6. Drape the pastry over the apples and carefully tuck the edges down the sides of the pan. Place the pan in the hot oven and bake for 15 mins. Lower the oven setting to 180 deg celsius/ Gas 4 and bake for a further 15-20 mins until the pastry is golden brown and crisp. Leave to cool.
5) Turn the tarte tatin onto a serving plate and serve with ice cream.
