This is the easiest, most yummy version of an apple tart tatin, but with half the fuss. Not exactly the most healthiest thing in the world, but it’s ok to indulge once in a while! However I am baking one of these once a week at the moment cos it’s so good! Here’s how to make it.
3 Granny Smith Apples
1.5 sheets of store bought puff pastry
1/2 a lemon
A dash of ground cinnamon (optional)
1 stick of butter
1 cup of brown sugar
1. Preheat the oven to 200C (400F)
2.. Peel and de-core the applies. Cut them into quarters.
3. Using the wrapper of the butter, grease around the edges of your oven proof fry pan (skillet).
4. In a large oven proof fry pan (skillet) on a medium heat, melt the butter, then stir in the sugar, lemon and cinnamon.
5. When it is all stired together and is bubbling slightly, arrange the apples with the rounded sides facing to the bottom. (You may have left over peices of apple depending on the size of your pan)
6. Do not stir them, just leave the to sit bubbling in the butter and sugar for 20 mins.
7. Remove from heat, and lay over one sheet of the puff pastry over the top, tucking the sides down into the pan. Use the second half of the puff pastry sheet to fill in any holes.
8. Put the pie into the oven and bake for about 10-15 mins, or until the pastry is nice and golden.
9. Remove from the oven and let it cool for about 25 mins, otherwise the next step will be a disaster!
10. Once cooled, you need to flip the tart over onto a plate, so that the caramisled apples are at the top and the pastry is underneath. This is done by simply holding a plate over the pan and turning it upside down.