- Cook Time:
- Prep Time: 10 minutes plus 2 hours of chilling
- Effort: easy
For the clotted cream
- 284 ml tub double cream
For the tarte tatin
- 120 g butter, softened
- 120 g sugar
- 6 firm, tart dessert apples, peeled, cored and halved
- 1 sheet ready-rolled puff pastry
1. Preheat the oven to 120C/gas ½.
2. For the clotted cream: pour the double cream into a large baking tray or ovenproof dish and cook in the oven for 40 minutes.
3. Remove from the oven, pour the cream through a fine sieve into a bowl and set aside to cool. Once it has cooled to room temperature, transfer to the fridge to chill for 1-2 hours until set.
4. For the tarte tatin: preheat the oven to 180C/Gas 4.
5. Spread the butter in an even layer over the bottom of a 20-25cm diameter, heavy-based, ovenproof pan.
6. Sprinkle over the sugar then arrange the apple halves neatly on top, cut-side up.
7. Cut a circle of puff pastry slightly larger than the pan and lay it on top of the apples, tucking it in around the edges like a blanket. Prick a small hole in the centre of the pastry to allow any steam to escape during cooking.
8. Place the pan over a medium heat and cook gently for 5-10 minutes until a golden-brown caramel forms around the edges of the pan.
9. Transfer the pan to the oven and bake for 1 hour, or until the pastry is completely cooked through, crisp and golden brown.
10. To serve, place a serving dish over the pan and carefully flip it over so the tarte tatin is served apple-side up. Serve in slices with generous spoonfuls of chilled clotted cream.
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