Whittlebury Park’s Head Pastry Chef, Ben Clark is this month sharing a delicious and seasonal recipe for an apple Tarte Tatin. As the weather turns slightly colder, it’s a great warming treat, which is best served with a delicious vanilla ice cream or sorbet.

Ingredients
200g caster sugar
60g butter
4 Braeburn apples, peeled cored and quartered
320g pre made puff pastry(keep the leftovers to make another dessert or pie)
2.5 g cinnamon
Small 8-inch frying pan

Method
Begin by peeling, coring and quartering the apples, then make the dry caramel in the frying pan by slowly caramelising the sugar until golden brown – Tip: Try to avoid making it too dark as it will taste bitter.
Once at caramel stage add the butter and cinnamon mix to emulsify.Arrange the quartered apples around the frying pan with the core side facing up. Cut out the pre-made puff pastry using a similar sized small plate, or ring.
Place the pastry on top of the apples pressing in to the edges. Cook at 175C / 350F/ Gas 3 for 20-25 minutes.
Once cooked, leave to rest for 5 minutes and then turn out onto a plate.