Tart Tatin


4 nos green apples, peeled, cored and cut into quarters
4 nos apricots- stoned & quartered
100g castor sugar
60g unsalted butter, diced
30g unsalted butter, melted
300g puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork


  1. Pre-heat the oven to 180°C
  2. Put a 21cm tarte tatin dish on the hob, over a medium heat, cook the sugar and diced butter to a brown caramel.
  3. Arrange the apple & apricot quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.
  4. Cook in the preheated oven for 30 minutes.
  5. Remove from the oven and place the disc of rolled puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.
  6. Cook in the oven for a further 30 – 35 minutes until the puff pastry is golden brown and crisp.
  7. Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter
  8. Serve with a scoop of vanilla ice cream.