Salted caramel tarte tatin

 

Ingredients:

• 8 braeburn apples
• 200g golden caster sugar
• 50g unsalted butter
• ½ teaspoon flaky sea salt
• 375g block all-butter puff pastry
• Plain flour for dusting

Instructions:

1. Prepare the Caramel:

   • Peel, core, and halve apples.
   • Place sugar in a 20cm ovenproof frying pan with 50ml water.
   • Melt sugar over low heat.
   • Increase heat and bubble for 5 minutes until golden brown.
   • Remove from heat and stir in butter.
   • Sprinkle with sea salt and arrange apple halves on top.

2. Prepare the Pastry:

   • Heat oven to 220°C/fan200°C/gas 7.
   • Roll out pastry on a floured surface to the thickness of a pound coin.
   • Lay pastry over the cooled apples in the pan.
   • Trim excess pastry and tuck it inside the edges around the apples.

3. Bake the Tart:

   • Bake for 30 minutes, or until dark golden and puffed.
   • Remove from oven and let stand for 5 minutes.
   • Invert the tart onto a serving plate.

Tips:

• Don't worry if the apples turn brown before baking.
• For a darker caramel, cook until a rich, reddy brown color.
• Be careful not to let the caramel burn, as it will taste bitter.
• If the caramel is getting too dark, dip the pan in cold water to halt the cooking process.

Enjoy your delicious caramel apple tart!