For those with a sweet tooth, this particular recipe is steeped in history and named after a french hotel, which served it as a signature dish.
The tarte Tatin was created accidentally at Hôtel Tatin in Lamotte-Beuvron in the 1880s (but that's another story for another day).
Tim Bilton, our friend, chef and food writer suggests that tarte Tatin is a perfect dessert that can be served with ice cream or custard.
Tarte Tatin
5 Apples, Pink Lady preferably
100g Butter
200g Sugar
1 Star Anise
1/2 Valilla pod split
2 Cardamon Pods
Ready made puff pastry
Pre-heat the oven to 180c.
In a large ovenproof frying pan (approx.28cm) add the butter, sugar, star anise, vanilla and cardamon and melt.
Allow a golden caramel to form.
Peel, core and half the apples.
Place neatly in the caramel.
Roll out the puff pastry approx. 28cm and 1/2cm thick.
Carefully place over the apples, pressing the pastry around the apples to form a tight seal. Tuck in the pastry round the edges.
Place the pan on a low heat for a couple of minutes, place your hand over the pastry and pour off excess liquid. Repeat this a couple of times before placing in the oven.
Cook for 25 minutes.
Turn out and serve.
