(makes 1 | 1 hour | medium)
I’m a huge fan of apples in a cake, so I love any variation that exists! What makes this recipe great is that you don’t need to measure out each ingredient (there are very few to begin with)!
5 apples (might be more or less depending on the size of your baking pan) – 3 tbsp of sugar (white sugar cubes work best, I use a special Japanese sugar) – 50g butter – 1 sheet of round puff pastry – crème fraîche (optional, to serve)
- Peel and halve the apples and preheat the oven to 180°C.
- Place the butter and sugar in a non-stick pan, let the butter melt and begin to slowly melt the sugar (the caramel doesn’t form instantly so don’t panic).
- Once the caramel has formed, place the apples in the pan and let them simmer for a few minutes. Turn them around and repeat. Make sure all sides are properly caramelised (takes about 10 mins in total), you can also spoon some caramel over them as they cook.
- Place them one by one onto a round and deep baking pan, making sure the centre (the cut edge) is facing up.
- Place the puff pastry over the apples, tucking in the sides so the apples fit snugly.
- Bake in the oven for 40 minutes, the pastry should be golden.
- Remove from the oven and place a plate over the baking tray. Making sure not to burn yourself, flip the pan so that it is sitting on the plate. Gently tap so that the tatin falls onto the plate and serve hot.