Tarte Tatin is simplicity itself but easy to mess up. You have in this dish the lovely buttery caramel combining with the apples, all you need do is serve some crème fraiche or ice cream or just cream with it.
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First of all peel the apples.
Heat up the butter in a frying pan. Now for this dish the best pan to cook it in is a cast iron frying pan with a handle that can bear the heat of the oven.
Pour in the sugar.
Mix into the butter.
Cut the apples in half and remove the cores.
Use a parisienne spoon or melon baller to remove the cores.
Add the apples to the caramel and cook to colour them.
Pack the apples in tightly.
Add a little bit of lemon juice.
Roll out the pastry.
Make sure the apples are caramelised.
A nice caramel colour on the apples. Transfer the apples to a tin if you have to.
Pack them in tightly and pour in all the caramel.
Cover the apples with pastry and crimp around the edge to seal. Bake in the oven until the pastry is crisp and brown. 175C for about 12 minutes.
Remove the tart from the oven and place a plate on top of it upside down.
Flip the dish over and take the baking tray off the tart. Be very careful not to get any caramel on your fingers as it sticks and burns like hot glue! Serve with crème fraiche, cream of ice cream.
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