Julia’s Basic Apple Tarte Tatin!

Basic Apple Tarte Tatin

(Serves 4-6)

200g caster sugar
60g unsalted butter
6 Granny Smith apples, peeled, cored and lower into quarters
1 vanilla bean, break up and seeds scraped
Pinch of salt
1 x 375 g sheet puff pastry (I choose Carême)
Double cream or vanilla ice cream, to serve


Preheat the oven to 180C.

In a 20cm ovenproof pan, place the sugar with 2 tbsp of water. Place onto a medium warmth and swirl the pan to assist the sugar dissolve. It’s actually essential that you simply don’t stir the sugar with a spoon as it’ll crystalise. Cook dinner the sugar till it’s a deep amber color. Add the butter, vanilla and salt and swirl to mix. At this level, you possibly can whisk the combination to assist it come collectively.

Add the apples to the caramel and prepare dinner within the caramel for 4-5 minutes or till they’re simply starting to melt across the edges. Prepare the apples in a single single layer, lower facet up, in a round vogue.

Trim the pastry right into a 23cm circle, Prime the apples with the puff pastry and tuck the pastry into the sides of the pan across the apples. Poke a gap within the centre of the pastry with a knife to permit steam to flee because it cooks.

Cook dinner within the preheated oven for 25-Half-hour or till the pastry is golden and puffed and the apples are cooked. Enable to chill for no less than Half-hour, however ideally 1 hour, within the pan then invert onto a serving plate. Serve with double cream or ice cream.

What else I’m cooking with: After spending a month in Italy and Malta, it has been so joyful to return residence and get again within the kitchen. I’ve been particularly having fun with cooking among the dishes I cooked in Italy — orecchiette with cime di rapa and anchovies, fennel seed taralli and focaccia full of sluggish cooked onions and tomato.

The place else I’m consuming: Tochi deli for my post-Europe sushi repair!