Tarte Tatin (Upside-down Apple Tart)



100g butter, softened
125ml (100g) Huletts Castor Sugar
1,5kg small crisp dessert apples
225g puff/shortcrust pastry



  1. Brush the base of a 22cm round flameproof baking dish with two thirds of the butter. Sprinkle with two thirds of the sugar.
  2. Peel, halve, and core the apples. Arrange the apple halves or quarters in the dish, cut sides facing upwards and pressing them firmly together. (It does not matter if they come apart during cooking) sprinkle with the remaining sugar, then dot with the remaining butter.
  3. Cook the apples over moderate heat for about 20 minutes until they begin to caramelize underneath.
  4. Transfer to a preheated moderately hot oven (200°C) and bake for about 5 minutes until the apples becomes caramelized on top.
  5. Remove from the oven and set aside. Leave to cool slightly.
  6. On a floured surface thinly roll out the pastry into a circle large enough to cover the baking dish.
  7. Place the pastry over the dish, trim around the edge with a knife allowing the pastry to fall inside the dish to enclose the apples.
  8. Brush the pastry with egg yolk.
  9. Return the dish to the hot oven and bake for a further 20 minutes or until the pastry is crisp and golden.
  10. Remove from the oven and immediately invert the dish onto a serving platter. Leave to cool slightly.