Tart Tatin

who can resist this classic buttery dessert, it is irresistable

You Need

8 apples, cooking or cox’s
1tbsp lemon juice
rind of 2 limes plus juice
grated ginger approx 5cm
140g butter
250g sugar
300g sweet pastry

How to

Preheat the oven to 220°C, 425°F
Peel, core and half the apples and put in a bowl with the lemon juice and lime juice, toss gently to coat.
In a large shallow oven proof pan melt the sugar with a little water, when it has caramelized add the butter and slowly stirring like crazy to homogenize the caramel
Add the lime rind and the ginger. Stir
Take the apples halves and pack tightly together sideways up, brush with a little melted butter and bake in the oven for 20 mins until they start to soften
Roll out the pastry on a floured surface approx 3mm thick
Place over the apples allowing an overlap of 4cm
Make a thicker border around the dish using this over lap of pastry, place the whole dish back in the oven for 20 mins until the pastry is golden
Take the tart out, leave to rest for 10 mins before inverting onto the serving plate, be very careful it will be very, very hot!
Serve with a creamy home made ice cream or fromage blanc ice cream or just thick cream!