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.

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 round baking tray. Make a slit in the centre of the pastry to let the steam out during baking. Put the round baking tray on a wire shelf in the cold cooking space and bake at 200 °C for about 25 minutes using the professional baking classical mode. Remove the tarte Tatin from the oven and leave to stand briefly. Turn out onto a serving plate and remove the baking paper.

Professional baking classical 200 °C for 25 Mins