Apple Tarte Tatin

Method

Puff Pastry

1. Mix together the flour and sufficient water to form a soft dough.
2. Cover and chill for 20-30 minutes.
3. Cut the butter into 2mm/⅛” thick slices, spread them out on a plate and refrigerate.

1st Folding

1. Dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Place half the chilled butter slices, in lines just touching each other, in the middle of the dough. Return the remainder of the butter to the fridge.
3. Fold the left and right sides of the dough over the butter to meet in the middle third and press around the edges to enclose all of the butter.
4. Cover and chill the dough for 20-30 minutes.

2nd Folding

1. For the second time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Lay the remaining chilled butter slices in the middle of the dough, so they are almost touching each other.
3. Fold over the dough from either side of the butter to meet in the middle third and press around the edges to ensure the butter is enclosed.
4. Gently flatten the top of the dough with the palm of your hand if it looks lumpy, fold it in half, cover and chill for 20-30 minutes.

3rd Folding

1. For the third time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
3. Fold the dough in half, cover and chill it for 20-30 minutes.

4th Folding

1. For the fourth time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
3. Fold the dough in half, cover and chill until required.

Apple Filling

1. Pre-heat the oven.
2. Rub a little of the butter around the inside of 2lt/3½pt deep round, or rectangular oven dish.
3. Put the sugar and butter into the dish and bake for 10 minutes. Open the oven, stir and bake for a further 5 minutes.
4. Quarter and core the apples, leaving the skin on.
5. Remove the dish from the oven and arrange the apple quarters on their sides, in a circular pattern, in the sugar mixture.  
6. Return the dish to the oven and bake for 25 minutes.
7. Remove the dish and allow the fruit to cool without stirring.

Tarte Assembly

1. Remove the pastry from the fridge to allow it to come back to room temperature.
2. Dust the work surface and the pastry dough with flour.
3. Roll the prepared pastry into a circle the same diameter as your dish.
4. Carefully lift the pastry onto the cooked apples, tucking it in around the edges.
5. Make a couple of cuts in the pastry for steam to escape and return the dish to the oven.
6. Bake for 35 - 40 minutes until the pastry is golden.
7. Remove from the oven and leave to cool for two hours.
8. While still slightly warm, place a large plate over the dish and carefully inverting it so the apples are on top of the pastry.