Cooking Instructions
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Step 1
Preheat the 430 degrees F (220 degrees C).
Step 2
Peel and core the
Apples (6)
, either slicing them into quarters or leaving them halved.
Step 3
In a cast iron skillet over low heat, melt the
Salted Butter (50 g)
with the
Caster Sugar (50 g)
to make a syrup then pour in the
Dark Rum (50 mL)
.
Step 4
Once the syrup is combined, add the apple pieces, covering them in the syrup. Cook over medium heat until just soft.
Step 5
Remove the skillet from the heat and use a spoon to arrange the apples tightly around the base of the skillet. I like to have the cut-side of the apples facing up, so that when the tarte tatin is turned out the curved edges peek outwards.
Step 6
Roll out the
Puff Pastry (400 g)
on a surface dusted with
All-Purpose Flour (to taste)
and use a sharp knife to slice a circle to fit the top of the skillet. Using your fingers, push the edges of the pastry around the apple so that they fit snugly.
Step 7
Brush the pastry with the
Egg (1)
and bake for 35 – 40 minutes or until the pastry is golden. If the pastry browns too quickly, reduce the oven’s temperature to 355 degrees F (180 degrees C).
Step 8
Leave the tarte tatin for 20 minutes to cool slightly before carefully turning it out on to an inverted plate. Slice it and serve topped with a scoop of
Vanilla Ice Cream (to taste)
and an extra shot of rum.
