Tarte Tatin: A Humble Homemade Classic

There's something deeply comforting about the scent of caramel and baking apples that fills the kitchen. It whispers of cooler days, of time spent patiently waiting by the oven, and of the simple, profound joy of a dessert made by hand. This Tarte Tatin recipe is one of those cherished traditions – a seemingly fancy bistro classic that is, at its heart, wonderfully straightforward and forgiving. Don't let the French name intimidate you; it's really just a glorious upside-down apple pie.

Gathering Your Simple Ingredients

You won't need anything too out of the ordinary for this. The magic lies in the method, not a long list of components.

• 1 sheet of all-butter puff pastry, thawed
• 6-7 medium firm apples (like Granny Smith or Braeburn)
• 200g granulated sugar
• 80g unsalted butter, chilled (60g diced, 20g melted)
• A pinch of salt
• Plain flour, for dusting

A Little Patience with the Pastry

First, let's prepare the pastry. On a lightly floured surface, roll it out to a circle just over 3mm thick. I use a dinner plate as a guide to cut a neat 24cm circle. Don't worry if it's not perfect – a rustic, homely look is what we're after. Lightly prick the pastry all over with a fork, wrap it in cling film on a baking sheet, and pop it into the freezer. This little chill session helps it become beautifully crisp later on.

The Heart of the Matter: The Caramel

Now, for the part that feels a bit like alchemy. Peel, quarter, and core your apples. Then, in a sturdy 20cm ovenproof pan or a ceramic Tatin dish, evenly sprinkle the sugar. Place it over a medium-high heat and watch. Don't stir it, just let it melt and slowly turn a deep, amber colour. It might look worrying, but that's the good stuff. When it's a dark amber and just starting to wisp of smoke, take it off the heat and carefully stir in the 60g of diced chilled butter. It will bubble and froth magnificently – that's how you know it's right.

Building Your Masterpiece

This is the satisfying part. Carefully arrange your apple quarters, rounded-side down, tightly in a circle around the edge of the pan first. Fill in the middle so there are no gaps – you can really pack them in. Gently press them down with your hands, then brush them with the melted butter. Bake this for 30 minutes at 180C/160C fan. When you take it out, place your frozen pastry circle right on top. Tuck the edges down inside the dish and prick a few small holes in the pastry to let the steam out. Bake for another 40-45 minutes until the pastry is puffed and golden.

The Grand (and Terrifying) Finale