Rum tarte tatin
- Preparation and cooking time
- Total time
- A little effort
- Serves 4-6
Ingredients
- 60g golden caster sugar
- 40g soft light brown sugar
- 50g butter
- 50ml dark rum
- 4 Russet apples (or other eating apple), peeled, cored and halved
- 150g ready-made puff pastry
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. For the caramel, put the sugars in a heavy-bottomed, 20cm ovenproof frying pan over a medium heat. Keep a watchful eye – when it has melted into a dark golden caramel, take the pan off the heat and carefully stir in the butter, then the rum. Mix quickly and thoroughly.
- STEP 2
Turn the heat down, return the pan to the hob and cook the apples in the caramel for 5 minutes or until they start to soften slightly. Arrange the apples curved-side down in the pan and remove from the heat.
- STEP 3
Roll the puff pastry out thinly and use a 22-23cm plate as a guide to cut out a large circle. Drape the pastry over the apples, tuck the edges in around the fruit and bake for 25-30 minutes or until the puff pastry is firm and golden. Let the tarte tatin cool for 5 minutes, put a plate on top of the pastry and carefully turn over. Remove the pan and spoon over any left-over caramel. Eat immediately!
