Apple and vanilla tarte tatin

An indulgent apple dessert made even better with a dollop of clotted cream.

Ingredients
Method

large knob Butter (at room temperature)
75g Caster sugar
75g Honey
4 Apples
2 Bart vanilla pods (cut in half)
1 pack Ready rolled puff pastry
Clotted cream, ice cream or double cream (to serve.)

Preheat the oven to 200C/Gas 6 and place a baking sheet in the oven to heat up. Use the butter to grease 4 x 250ml ramekins.
Put the sugar and honey in a small heavy-based pan and heat gently, stirring, until the sugar has dissolved. Bring to a simmer and boil for 5 minutes, without stirring, until it has formed a rich brown caramel. Carefully pour the caramel into the 4 ramekin dishes.
Peel and core the apples and cut a 1cm slice from the bottom and top of each apple. Put one apple in each ramekin; the top of each apple should be level with the top of the ramekin. Place half a vanilla pod in the centre of each apple.
Place the dishes on the heated baking sheet and bake in the oven for 15 minutes until the apples are tender.
Meanwhile, on a floured surface, roll out the pastry to an 8mm thickness and cut out 4 circles just a little bit bigger than the ramekins.
Place a circle of pastry on top of each apple, and carefully tuck the edges down the side. Return to the oven for 15-20 minutes until the pastry is well risen and golden brown. Leave to cool slightly, then turn out onto serving plates. Serve with clotted cream, ice cream or double cream

Products Used

Apple and vanilla tarte tatin

INGREDIENTS

METHOD

Apple and vanilla tarte tatin

Products Used