Pomme tiddly pom

Apple pie is one of my all time favourite puddings but it’s fancy friend Tarte Tatin is vying to shift it from the top spot. If you’ve never made it before this is a straight forward recipe that will send you to apple heaven in a heartbeat.

1 Small pack of ready made puff pastry
3 Medium apples – Braeburn or Cox work really well
1 1/2 tbsp Caster sugar
1 heaped tbsp Salted butter
2-3 drops Vanilla extract

Slice the apples, I like them done thinly as they make a lovely pattern when they’re laid out flatI also leave the skins on for a little colour. Melt the butter, vanilla and 1 tbsp of sugar in a heavy bottomed round tin or oven proof frying pan (not too wide a pan, about 20cm across is perfect) and let it bubble until it starts to go golden.

Lay out the apple slices making a ring around the edge of the pan then filling in any gaps or just toss them all in randomly if you’re feeling lazy! Sprinkle the rest of the sugar over the apples. Keep on the stove with a medium heat for another 5-10 minutes. The apples will soften a little and let out some juice, the sauce will become quite syrupy.

Roll out the pastry and lay it on top of the apples. Bake in a medium-hot oven (gas 7 / 220’c) for 15 minutes or until the top is golden brown and crispy.

Now for the tricky bit. Put a plate over the pan, quickly but carefully flip it all over so the pastry is on the plate apple side up. Slice up and serve with ice cream or cream. Yum.


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