Cinnamon and apples come together to great effect in this dessert recipe
1. Requires one 10 inch Tart Tatin dish that can be heated by direct flame.
2. Pre heat oven to 180°c.
3. In dish melt the caster sugar over a gentle heat until it caramelizes and turns dark brown. Take off the heat and stir in the butter.
4. Peel and core the granny smith apples, cut into quarters and arrange end up in dish, tightly packed. Sprinkle with sugar and pinch of cinnamon and cook for 20 mins at 180°c.
5. Roll out disc of puff pastry slightly larger than dish, place on top of dish and tuck in sides.
6. Return to oven for further 25 mins at 200°c until pastry is cooked and golden.
7. Turn out onto serving plate so that the apples are on top and serve with clotted cream.
This recipe is from ‘Cooking for Friends’ by Raymond Blanc.
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