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Tarte tatin

Mike Robinson from Chalet Slaves
Caramel coated apples and light, buttery pastry make Mike Robinson's traditional French tart a real treat!

Tarte tatin

Method

1. Sprinkle the caster sugar evenly over the bottom of the dish or pan and place it over a medium heat. Allow the sugar to melt into caramel and watch it like a hawk until it starts to bubble and almost burn. You are looking for a really dark caramel colour. Having nerves of steel helps, because if you don't leave it long enough you end up with a really anaemic looking tart!

2. Once the caramel has reached the correct stage, add the apple segments, laying them on their sides in a spiral until they cover the bottom of the pan. Chop up any left over apples and fill any gaps.

3. Cook for 2 minutes over a medium heat.

4. Set the oven to 220°C/gas 6. Transfer the tart to the oven and cook for 3 minutes, no more. Take the pan out and cover the apples with the pastry. Tuck in the edges. Poke a few holes in the pastry to let steam out, then return to the oven for 15 to 20 minutes.

5. When the pastry is golden, remove the tart from the oven and leave to stand for a minute or so, to soak up any excess juices.

6. Carefully (and quickly!) turn the tarte tatin upside down on to a serving dish. Tap the base of the pan a couple of times with a knife handle and lift it off.

7. You SHOULD be left with a perfect caramelised apple tart, really dark and golden and oozing with caramel. Leave it to cool a little and serve with crème fraiche.