Apple Tarte Tatin

20cm/8” round frying pan with heatproof handle and mixing bowl

APPLE FILLING
50g butter
150g soft brown sugar
6 eating apples

PUFF PASTRY
200g Doves Farm Organic Plain White Flour
¼ tsp salt
8 tbsp cold water
150g butter, chilled
flour, for dusting

200°C, Fan 180°C, 400°F, Gas 6

Apple Filling

1. Pre-heat the oven.
2. Measure the butter and sugar into a 20cm/8” round frying pan with a heatproof handle.
3. Put the pan over a gentle heat, and shake the pan occasionally as the sugar melts.
4. Allow to cook slowly, stirring occasionally, until the foaming sugar becomes a pale golden caramel, about 6-10 minutes.
5. Remove the pan from the heat.
6. Quarter and core the apples, leaving the skin on.
7. Carefully arrange the apple quarters in the warm caramel, skin side down and in concentric circles starting in the middle of the pan. The apple quarters may need to stand on end for them all to fit in.
8. Bake for 45-50 minutes until the apples start to soften.
9. Remove from the oven and leave to cool completely.

Puff Pastry

1. Put the flour into a bowl, add the salt and stir to combine.
2. Add the water and mix well.
3. Using your hands gather everything together to form a ball of dough. 
4. If this does not happen easily add another teaspoon of water.
5. Cover the dough ball and chill for 5 minutes. 
6. Cut the butter into very thin slices and lay these out on a plate.
7. Dust the work surface with flour, place the dough in the middle and dust it with flour.
8. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle. 
9. Lay a third of the butter slices across the middle of the dough in lines which just touch.
10. Run a damp finger all around the outside of the pastry rectangle.
11. Gently lift the left side of the pastry over and onto the middle of the butter.
12. Now lift the right side of the pastry, folding it over so the butter is covered.
13. Press around the edges and pinch any cracks to make sure no butter is exposed.  
14. Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
15. Cover the dough and chill for 5 minutes. 
16. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
17. Arrange another third of butter slices in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides. 
18. Run a damp finger all around the outside of the pastry rectangle.
19. Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
20. Press around the edges, pinching any cracks to make sure no butter is exposed.
21. Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
22. Cover the dough and chill for 5 minutes. 
23. For the final time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
24. Arrange the remaining butter slices in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides. 
25. Run a damp finger all around the outside of the pastry rectangle.
26. Once again, carefully lift the left and right sides of the pastry over the butter to meet in the middle.
27. Press around the edges, pinching any cracks to make sure no butter is exposed
28. Gently fold the pastry in half for a final time.
29.  Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Apple Tarte Tatin

1. Pre-heat the oven.                  
2. If it is very cold, allow the pastry to come back to room temperature.
3. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
4. Roll the pastry into a circle just a little larger than the apple pan.
5. Put the cold pan on the pastry and cut around the circumference.
6. Gently lift or slide the pastry into the pan over the apples.
7. Make a couple of cuts in the pastry for steam to escape.
8. Chill the pan for at least 5 minutes.
9. Bake for 45-50 minutes until the pastry is golden.
10. Remove the pan from the oven, taking care of the hot handle.
11. Leave to cool until the apples and caramel are almost cold and set, about 3-4 hours.
12. Place a serving plate over the top of the pan, carefully invert everything and allow the Tarte Tatin to slide onto the plate so the apples are on top and the pastry is at the bottom.
13. Gently re-heat the Tarte Tatin before serving warm.