Restaurant 1861

Fine food worth the extra mile!

Apple Tart Tatin

RDL 0144


300g caster sugar
100mls water
8 dessert apples
4 puff pastry discs rolled into 15cm circles, 3 to 4 mm thick


Dissolve the sugar in the water in a copper pan, bring to the boil and boil hard until an amber coloured caramel is achieved. Then quickly pour the hot caramel into 15cm blinis style pans, (alternatively any deep oven proof dish or frying pan will suffice, but cut your pastry discs accordingly.)

Peel and core your apples, arrange neatly in the pan (on top of your caramel, bearing in mind that your display will eventually be upside down). Cover the apples with your pastry disc. Pierce a couple of holes in the pastry to allow steam to escape and place in a pre heated oven at 200oc and bake for 18 to 20 minutes or until bubbling at the edges and the pastry is golden brown.

Remove from the oven and leave to stand for a minimum of 1 minute. Turn the tart out onto a plate and serve with a scoop of rum and raisin ice cream