Picture this, you are about to hit food coma stage after eating a Sunday Roast and you tell yourself that there is no way that you could possibly eat anything else… then out of the oven comes the Tarte Tatin and all of a sudden you can eat again. Sound familiar? We know the feeling well, but luckily it has been proven that we have a separate stomach for pudding! Okay, maybe not proven, but wouldn’t it be great if it was?! This, my friends, is a second stomach recipe. You can thank us later!

Ingredients:

(Serves 4)
1 packet puff pastry
40g butter
50g caster sugar
4 dessert apples

Method:

Pre-heat the oven to 190C/375F/Gas 5.

Melt the butter and add the sugar. Do not stir but cook until a good golden toffee colour. Pour onto the base of an 20cm fluted flan dish.

Quarter the apples, leaving the skins on, core and slice thinly. Arrange around the dish on top of the toffee in a wheel pattern, leaving a 1cm gap around the outside, between the fruit and the dish.

Roll out the pastry and cut to a size slightly larger than the flan dish. Lay this pastry over the apples, tucking it into the gap around the dish and add a strip of extra pastry 1cm wide on top of this, giving a crust-like appearance around the edge of the dish.

Cook in a pre-heated oven for 30 minutes or until the pastry is golden and well cooked.

Put a serving plate face down on top of the Tarte and turn the two over together, being aware of hot buttery sugar leaking. If any apples stick to the base of the dish, scrape them off and place neatly on the Tarte.

Best served warm. The Tarte can be stored in the fridge for a few hours before cooking.

 

We hope you enjoy this perfect end to the Sunday Roast and we can guarantee that it will be a family favourite in no time!

Inspired by this recipe? Join us for our Dinner Party Dining Class, where you will learn to be the host with the most!

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