Pre-heat
oven 180 fan/200c/Gas 6.
Unroll
your puff pastry sheet and cut into six circles, using a ring that is
at least the same diameter as the tin – it can be slightly larger.
Spoon the toffee apple mixture into your tins and then add a puff
pastry circle, tucking it into the tin.
Bake
for 25 minutes.
When
you are ready to serve – I would suggest you use a dessert bowl –
place it over the tin and flip it – ensuring you do so away from
yourself.
Serve
with clotted cream or ice cream – or both!
I've used these “toffee apples” as a base for a crumble with
pecans but originally it belongs to the tarte tatin. If you have
toffee apples going spare they are delicious warm over ice cream.
You can make individual servings, just the job for a supper or
dinner party, or one large version. A safety note. I've seen cooks
and chefs make a tarte tatin in a frying pan suitable for the oven.
One slip when you're flipping and it could be very nasty so my advice
would be treat yourself to the right piece of kit for the job.
Mine
measures 22cms x 5.5cms or
9”x2¼”
in old money!
It would make a change from apple pie or crumble after your Sunday
lunch – hmm.
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