Tarte Tatin

A classic tart that I think is very much under valued and under appreciated, this recipe comes from the Prue Leith Cookery Bible, one of my prescribed books in college.  Remember the blog's challenge at the end.

1.4 kg Granny Smith Apples (I used less in the end)
100g Butter
100g Sugar
1 400g Roll Puff Pastry

- Core & peel the apples.  Cut each apple in 4 wedges.

- Melt the butter and sugar in an oven proof pot / pan.

- Once the sugar begins to caramelise, add the apples round side down in the pan.  Pack them as tight as possible.  Chop up the leftover ones and fill in the smaller gaps.

- Cook the apples until darkened (it takes a bit of guts to manage this as you can't really see the cooked side.

- Whatever you do, don't flip the apples or shake the pan too vigorously.  You want the apples to remain as you've placed them.

- Unroll and fold the puff pastry in 4.  Gently roll it out in a circular shape slightly bigger than the pan.

- Drape the pastry over the apples and tuck it into the sides.

- Bake for 25 minutes at 180 degrees Celcius.  Remove the pan from the oven, don't let it stand for longer than 5 minutes, and invert onto a plate.