Makes 6 Servings

The Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert and a classic was born.

Pastry:
Puff Pastry 300g
Apple:
Apple Royal Gala 1kg
Lemon 1
Sugar 250g
Butter Unsalted 250g
Cinamon ½ tsp
Chantilly:
Cream 200ml
Icing Sugar 50g
Vanilla Essence ½ tsp

Peel apple and keep in Lemon & cold water so they don’t go brown.
Cut Apple in wedges and keep in the same Lemon & water.
In pot, melt butter, sugar & Cinnamon.
Bring to boil and boil until it forms a dark caramel, making sure it doesn’t burn.
Drain the Apples and add to the pot, stir with a wooden spoon. Turn heat down and simmer for 10mns.
Drain all and keep the liquid.
Cut discs out of the Puff Pastry, the same size as the individual Tarte Pan.
Whip the Cream with the icing sugar and Vanilla Essence ~ Chantilly Cream
In individual Tarte Pan, brush some butter, pour 2 tbsp of the caramel liquid, display some apples around tightly and place a disc of the Puff Pastry on top bake 180C for 15-17mns.
Take out of oven, turn upside down, getting the excess jus out.
Serve with Vanilla Ice Cream & Chantilly Cream