Classic apple tarte tatin

The RecipesDessert

Bel & The Dragon, South of England

3 Pink Lady apples, peeled, quartered & turned
50g butter
100g caster sugar
1 cinnamon stick
1 star anise
1 puff pastry disc

Makes 1 tarte

Spread the butter over the bottom of a heavy based 15cm saucepan. Evenly spread the sugar over the butter. Place the cinnamon stick and star anise in the middle of the pan. Tightly pack the apple pieces in the pan, with the cored end of the apple in the centre.

Put the pan on the stove and at high heat let the sugar caramelise until it’s a light golden brown colour. Take off the heat and let cool slightly before placing a 4mm thick puff pastry disc on top, tucking it around the apples at the edge of the pan and spiking the pastry a few times to let steam out.

Bake at 200˚C for about 25 minutes, until the pastry is crisp and golden. The caramel in and around the apples will be a nice dark caramel colour. Rest for a while before turning out onto a plate. Serve with vanilla ice cream.