Good quality store bought puff pastry
4-5 apples (we used Granny Smith)
Juice of 1 lemon
85g unsalted butter
¾ cup of sugar
1 tsp vanilla paste (or seeds removed from 1 vanilla pod)
Peel, core and cut the apples into quarters, sprinkle with the lemon juice and set aside.

You will need a 24cm chefs/fry pan (a pan that can go from the stove top to the oven – no plastic handles!).  Using the pan as a template, cut a round of pastry  about 5 cm wider than the pan.

In the pan melt the butter and the sugar together over a medium to high heat. When melted, stir in the vanilla and turn the heat up, stirring occasionally until the mixture turns a light caramel colour, aprox. 3-5 minutes (see the picture below).

apple tarttatin caramel

Place the apple pieces into the pan and continue to allow the caramel to bubble for another 2 minutes.

Carefully place pastry on top of the apples.

apple tarttatin 006

Then working quickly and carefully place the pastry round on top of the apples, tucking the edges under.

Finally poke a few holes in the pastry before baking in a pre heated, 200C oven for 15 minutes until pastry is golden brown.

Allow to rest for 2 minutes before plaing a large plate over the pan and then inverting.  Be very careful with this stage as hot caramel makes nasty burns!

apple tarttatin 024

 

apple tarttatin slice

Serve immediately with a dusting of icing sugar and a scoop of vanilla ice cream.

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