This is one of my hubbies favourites and he says I don't make as much as he would like...



For this recipe I have an old frying pan that I don't use anymore. I removed the plastic handle and now it is my Tarte Tatin tin...
This is the best solution for cooking Tarte Tatin as you can make the caramel on the hob before baking the tart in the oven.
If you don't have a dish which can go on the hob as well as in the oven, you can caramelise the apples in the oven at 200°C before placing the pastry.

50g butter
150g sugar (I use white and brown sugar)
10 cooking apples cut into quarters
1 "ready rolled" flaky pastry

Cover the "frying pan" with foil and spread the butter on the base with your fingers. Cover with the sugar and place the apple quarters.

 

Cook on the hob at medium heat for about 25 minutes or until the sugar is caramelised. Be very careful not to burn the caramel.
Once the caramel is a nice golden colour, take off the heat and leave to cool for 5-10 minutes.
Unroll the pastry and prick with a fork before placing over the apples.
Push the edges of the pastry down into the tin so that you will have a border on the tart.
Cook on the bottom shelf of the oven at 200°C for about 30 minutes or until the pastry is a golden brown colour.
Take out of the oven and turn out onto a large flat dish. Carefully peel off the foil making sure the apples do not stick.

Bon Appetit.