Recipe: Classic Apple Tarte Tatin with Home Clotted Cream

METHOD

1
Make the clotted cream in advance. Pour a thin layer of double cream into a baking tray or oven proof dish and place in the oven for 40 minutes at 120°C. When it is ready, pass the cream through a fine sieve and chill so to set.

2
Evenly spread the butter on the bottom of a cold heavy-based pan and cover with the sugar. Arrange apples neatly in pan, to cover the base.

3
Cut the puff pastry to size of the pan, then place on top of apples and tuck round the side.

4
Make a small hole in centre of the pastry . Place on the stove and cook gently until the caramel around the side begins to turn light brown in colour. Place in a preheated 180C oven and bake for just over an hour until the pastry is evenly browned and cooked through.

INGREDIENTS

Clotted cream:

Double cream

Tart Tatin:

For Small -
80g butter
80g sugar
8 half apples braeburn

For large -
120g butter
120g sugar
13 half apples braeburn

Rolled puff pastry
You will need a  20-25cm in diameter pan for this recipe.