Tarte Tatin

150 g sugar

30 g butter

4 sour apples (e.g. Braeburn or Greenstar)

pealed, quartered

1 rolled-out round of puff pastry (about 32 cm in diameter)

Heat the sugar in a wide pan, swirling gently, and caramelize until brown. Reduce the heat, add the butter and stir well. Spread the caramel over the baking paper in the prepared tin.

Preheat the cooking space to 180 °C using the hot air humid mode. Spread the apple quarters evenly over the caramel. Lay the puff pastry over the top of the apple, then gently tuck the edge of the pastry between the apple and the baking tray. Make a slit in the centre of the pastry to let the steam out during baking. Put the baking tray onto a wire shelf in the preheated cooking space and bake for about 35 minutes. Remove the tarte Tatin from the oven and leave to stand briefly. Carefully turn out onto a serving plate and remove the baking paper.

(Pre-)heat cooking space to 180 °C with Hot air humid

Put the food in

Hot air humid 180 °C for 35 Mins