Tarte Tatin

Makes 8 large portions


200g caster sugar

200g butter

1k apples

1pack of sweet shortcrust pastry

Crème anglaise, cream or vanilla ice-cream to serve


Grease the sides of a large pie dish (approx 20cm diameter), BUT NOT one with a removable bottom

Melt sugar and butter in a non-stick wok or large pan until golden brown, pour into the base of the pie dish.

Core, peel and cut the apples into thick slices and place in a neat pattern over the syrup.

Cover with the pastry rolled out quite thinly, tucking the edges in.

Bake for 30-40 minutes on 200 degrees C. 

Take out of oven and leave to cool slightly

Turn onto a serving dish, apples side up.

Serve with crème anglaise, cream or ice cream or a little extra toffee sauce!