تارت تاتان مع الكريم فريش

French 20 Mins Prep · 25 Mins Cook

1. Melt the sugar in a 25cm cast-iron pan over a medium-low heat, so that it melts evenly, but don’t stir it until at least half the sugar has melted and beginning to caramelise. Once this happens stir it and continue to cook until most, if not all, the sugar has melted.
2. Add the butter and vanilla pod and give it a good stir. Then add the apples. Cook over a medium-low heat until the apples are well caramelised, moving them around in the sugar to make sure they are cooking evenly. Once cooked, remove from the heat and prepare the puff pastry crust.
3. Preheat the oven to 220°C, gas mark 7.
4. Roll out the puff pastry to 5cm beyond the width of the pan. (The pastry will rise and shrink in width, so be sure it is large enough.) Drape the rolled out pastry over the cooked apples and tuck it in around the edges. Bake for 20–25 minutes or until the pastry is golden brown and the juices are thick.
5. Invert the tarte tatin onto a serving plate. If any of the caramel is left in the pan, add a splash of water and deglaze it. Pour the caramel over the tart.
6. Serve warm or at room temperature with crème fraîche.

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