Classic Apple Tarte Tatin
Award-winning chef Richard Davies shares an enticing tarte Tatin recipe, with some expert tips for how to nail this French dessert
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Cooking tools:
- Peeler
- Cutting board
- Paring knife
- Nonstick skillet
Ingredients
- 400g of puff pastry, good quality, all butter
- 5 Braeburn apples
- 100g of unsalted butter
- 100g of caster sugar
- plain flour, for dusting
- 125g of caster sugar
- 125g of double cream
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