The thing about tart tatin is that it is made in a pan and put straight in the oven so you need to make sure your pan is oven proof, I bought a cast iron pan in Lidl for €25, make sure you keep an eye out for deals. That’s the main problem with tart tatin you could….. caramelise the apples a little and line a tart mould place the apples in and some puff pastry on top prick a few holes and cook it that way you could do individual ones and it would be a way around making them if you didn’t have an oven proof pan. Alternatively you can make mini individual ones using mini tart-let moulds with the apple on the bottom if it is not non stick you may need some parchment paper to help to take out the tart.
6 Medium Dessert Apples (Bramley)
1 Lemon – Juiced
227g Caster Sugar
255g Puff Pastry Trimmings
- Peel, core and halve the apples, sprinkle with the lemon juice, set aside to chill.
- Spread the butter evenly on the base of a sautuer, sprinkle the bottom of the pan with the sugar.
- Arrange the apples rounded side down on the bottom of the pan, cook on top of range till just coloured then cover with a disk of puff paste.
- Transfer to a hot oven and cook for a further 20 minutes, until the pastry is risen and golden.
- As soon as the tart is cook, carefully turn it out on to a round serving dish, the pastry is now on the
- Bottom with the apples on top, serve hot with vanilla ice cream