Congratulations!

My dad turned 59 today. Congratulations! Next time I’m home we’ll be making this:

Tarte tatin

Ingredients
Cox’s apples: 5 pc
Butter: 100 gr
Sugar (Castor): enough
Puff pastry

Method
1. Pre-heat the oven to 200ºC
2. Roll out the pastry approx. 3mm thick and cut into a circle big enough to cover the base of the plate with a 2cm overlap to allow for a ‘crust’
3. Peel, core and cut the apples in half
4. Melt the butter in a suitable (glass) plate, sprinkle sugar royally, and keep stirring until a caramel is formed.
5. Arrange the apple halves in a circular fashion and place the plate in the oven.
6. Carefully cover with the pastry round and tuck in the edges, bake at 200ºC for approximately 20 minutes : until the pastry has risen and turned golden brown
7. Remove from oven and ensure that the pastry has not stuck to the sides and the caramel is fully formed
8. Turn upside down onto a serving plate, the pastry is served as the base and the apples should be sitting on it all wonderfully caramelised and arranged. So before lifting the pan ensure the apples are not stuck to the pan.

Enjoy and bon appetit!

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