Tart Tatin with Cinnamon and Star Anise

  • 6 Cox or Granny Smith apples (peeled and cut into 4)
  • 120g sugar
  • 120g unsalted butter
  • 1 cinnamon stick
  • 3 star anise
  • 200g puff pastry
  • Plain flour, to dust

Take a pan 20cm x 6cm and chill. Slice the butter into slivers and completely cover the bottom of the pan with it. Add the cinnamon and star anise. Add all the sugar and cover the butter.

Arrange the apples on top of the sugar leaving a 1 cm gap arrange the edge. Roll out the puff pastry to ½ cm thickness and then cut into a round 2cm wider than the pan, using flour to dust if necessary. Prick all over with a fork.

Place the pastry on the apples and using the back of a spoon, tuck the edge of the pastry between the edge of the pan and the apples.

Place on a high heat and cook for 5-10 mins or until the butter and sugar start to turn to caramelise. Place in a pre heated oven at 180°C and cook for 20 minutes.

Take out of the oven and leave to rest for 5mins. Place the serving plate on top of the pan then flip over the plate and pan.

Carefully and remove the pan and serve immediately.

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