Tart Tatin

Another day, another post, another pudding that keeps him in doors happy for another 2-3 nights...

Tart Tatin has a posh name which puts you off trying to make it, but try as it's dead easy and a great pudding for dinner parties, high tea, Sunday lunch etc

If you wanted to be really posh you could make individual tarts using the same recipe. Serve with good vanilla ice cream, creme anglaise, custard, anything.

There was another recipe in the Guardian at the weekend for pear tatin which I'm going to try soon, I keep you posted! (boom boom)

This is a Rick Stein recipe from French Oddesy, I love this book and have cooked loads from it, yes even a meaty recipe or 2....

I also added some cinnamon which was yummy

250g puff pastry
75g butter
175g caster sugar
750g - about 5 firm apples

Peel, core and halve apples
Spread butter & sugar over the base of a heavy based pan then place apples on top flat side down
Cook over a medium heat for 20-25 mins- shake pan every now and again
Pre heat oven to 190/gas 5
Pour caramelised apples into a flan dish with the flat side up
Roll out pastry and cut a disc which is just larger than the dish. Place on top of the apples and tuck in the sides.
Cook in oven for 25 mins or until pastry is cooked.
Allow to cool slightly then place large plate over dish and flip out.