Cameo & Toffee Tarte Tatin
8 Cameo apples, cored and thickly sliced (about 700g)
150g golden caster sugar
150ml double cream
400g puff pastry
- Preheat the oven to 200°C/gas 6. Melt the butter in a non-stick ovenproof dish or pan, then add the apples, turning regularly, and cooking for 8-10 mins, until golden. In the meantime, in a separate saucepan, cover the sugar with cold water and bring to a simmer, simmering until the sugar has dissolved. Bring to a rolling boil for 2-3 mins, stirring, until it turns to a darker colour.
- Add the sugar syrup to the apples, stirring in slowly, then slowly stir in the cream off the heat.
- Roll out the pastry to fit the dish, then arrange the apples as you’d like them in the dish, and cover with the pastry, tucking in at the sides. Prick the pastry in the middle with a fork and bake for 20 mins, or until the pastry is golden and risen.
Leave to stand for 2 mins, then run a knife around the sides and turn onto a serving plate, then serve.