Apple tarte tatin recipe

5 apples

150g butter

150g sugar

50g brown sugar

1 sheet of frozen puff pastry, defrosted

4 star anise

Preheat your oven to 220°C.

Prepare your apples by cutting the tops and bottoms so that the apples are more uniform, and then peel the skin off. 

While preparing your apples, place them in a bowl of water with a pinch of salt and a squeeze of lemon juice. This prevents the apples from browning and oxidising.

Once the apples are peeled, you need to remove the core. The easiest way to do this is using a melon baller to scoop out the core, which is more efficient and leaves more of the apple. I didn't have a melon baller, so I improvised with a measuring spoon. Then slice the apples in half.

In an oven-safe pan, add your butter, sugar, star anise and a pinch of cracked pepper. Place on the heat and dissolve. The pan needs to be as close to the same size as your pastry as possible, and not have any plastic handles as you'll be putting this one into the oven.

Once it has all dissolved, is bubbling and starting to caramelise, add in your apples to the pan. Apples should be drained before adding in.

Use a spoon to baste the caramel mixture over the apples and cook for a few minutes. When the caramel turns a light golden colour, it's time to remove the apples and star anise.

Place the apples and star anise aside on a tray.

Place the caramel mixture back on high heat. Cook for a few minutes until the caramel turns a darker golden colour.

Turn off the heat and place your apples back into the oven-safe pan. I like to put mine in core side up so that you get maximum surface area for caramelisation.

Take your puff pastry sheet and wrap it around a rolling pin. This will help you unwrap the pastry easily over the top of the oven-safe pan. Then roll the puff pastry over your pan.

Roughly tuck the edges of the pastry under, like you're tucking someone into bed.

Bake at 220°C for 45 minutes or until the pastry is golden brown.

Once it is a safe temperature, place a plate on top of your oven-safe pan and in one swift move, flip the tarte tatin over to reveal the apple side of the tart.

Cut the tarte tatin into slices and and top with vanilla ice cream to serve.