Quick Apple Tarte Tatin
Masterchef Australia should come with a warning. Warning: Do not watch unless you have a well stocked pantry of food to satisfy guaranteed longings. Well I luckily do have tonnes of stuff in my pantry and fridge, and today’s craving was for a warm tarte tatin. That’s a French upside down apple tart. The apples are caramelised then covered with a puff pastry blanket to cook (traditionally in a frypan), inverted and served with vanilla bean ice cream. I wanted to make individual serves, so here’s the recipe for 2 people. Step 1: Peel and slice one granny smith apple. Step 2: Melt a tablespoon of butter in a saucepan, and a tablespoon of brown sugar. Step 3: Put apples in and cook until soft and some of the juices have come into the saucepan to form a sauce. Step 4: Meanwhile, cut two discs of puff pastry and preheat the oven to 220 degrees.
Step 5: I lined two tart tins with baking paper but for the traditional way, just simmer off some of the liquid until the caramel is thicker, then lay a whole sheet of puff pastry on top and put it in the oven. For my way, lay the apples nicely in a spiral, then simmer the sauce until it’s thicker, and then pour over the apples. Lay the pastry on top. Step 6: Bake in the oven until puffed and the edges are very brown and the sauce is caramelised.
Final step: carefully invert onto a plate and serve with a scoop of vanilla ice cream. Eat immediately whilst still warm and whilst the pastry is crispy. Cooked and eaten in 40 minutes 
