Get baking -Apple Tarte Tatin with crème Chantilly

Next week is National Baking Week! Tune into the SERC Facebook page at 7:30pm on Monday (16th October) and watch Hospitality tutor Paul Monaghan bake an Apple Tarte Tatin. 

Cook alongside him with the following recipe and upload a video or photo of your finished Apple Tarte Tatin under the video.

Ingredients

• 75g soft brown sugar
• 75g butter
• 2 large eating apples 
• 1 sheet ready rolled puff pastry

Crème Chantilly (optional)

• 150ml double cream
• 2tbsp icing sugar
• 1/2tsp vanilla essence

Oven - 200°C

Method

Peel and core the apples, cut into wedges through the middle to make a wedge shape.

Heat a 8 inch frying pan on a medium heat –add the sugar and a little water. 

Cook gently until the sugar has melted and is starting to colour – do not allow to burn as it will become bitter. Add the butter and allow to melt.

Remove from the heat and allow to cool slightly.

Arrange the apples standing up in the caramelised sugar. Pack them as closely together as possible.

Trim the pastry to a circle slightly larger than the frying pan.

Lay the pastry over the apples and tuck the excess in to form a lip. Pierce 2 slits in the pastry to allow steam out.

Bake in the oven for 15-18mins until risen, crisp and golden.

To serve, place a plate over the pan and turn over in a single movement. Take care as the pan will be hot and excess juice may leak out.

Whip the cream with the sugar and vanilla. Serve with the warm tarte.

Finished Product: