Tarte Tatin

Ingredients

Quantities for 8 servings.

• 1.5 kg Firm tart apples
• 200 g Sugar
• 120 g Butter
• 350 g Puff pastry
• 1 piece Lemon
• 1 piece Vanilla
• 200 ml Cream, to serve
• 1 pinch Salt

Method

1. Peel the apples, halve them, core them and squeeze lemon over them.
2. Melt the sugar in a cast-iron pan over medium heat to an amber caramel, without stirring it with a spoon.
3. Take it off the heat and beat in the butter piece by piece, with the vanilla and a pinch of salt.
4. Pack the apple halves cut side up, tight against each other, in a circle.
5. Cook on the hob for twenty minutes over medium heat, until the apples sink and take up the caramel.
6. Cover with a round of puff pastry, tucking the edges down inside the pan, and prick it in several places.
7. Bake at 200 °C for forty minutes, rest it five, and invert it onto a plate in one movement.