- 500 g ready-made puff pastry
- 12 small red apples
- 600 g caster sugar
- 240 g unsalted butter
- 200 g crème fraîche
Preheat the oven to 200°C. Roll out the puff pastry and cut into a large piece slightly larger than a 23 cm skillet.
Peel and core the apples, then halve them lengthways.
Heat the sugar and butter in the skillet over a high heat. When the mixture begins to caramelise, remove it from the heat. Place the apple halves, cut-side up, in the caramel and cover them with the pastry, tucking in any overlapping edges. Bake for 15 to 20 minutes, or until the pastry is golden brown.
Place a plate over the skillet and invert to remove the tatin from the former. Serve with a dollop of crème fraîche.