Gently flip the apples with tongs or a knife, keeping them in the same place so you don’t mess up your design.Return the pan to high heat and boil for 10-12 minutes until the juices turn from gold to a dark amber colour.Make sure you have a few extra pieces left for later. Place them on their sides and overlap the slices to pack in as many as possible. Arrange the apples around the pan in circles starting from the outside. Spread the butter-sugar mixture evenly over the bottom of the skillet.It will still look quite lumpy and grainy. Remove from heat and slowly stir in the sugar until well blended. Melt the butter in the skillet over low heat, being careful not to burn the butter. Peel, quarter and core the apples (don’t cut them any smaller than quarters or else everything will cook down into a gooey mess).Place the sheet into the fridge and chill. Just make sure that the sheets are smooth and the same thickness at the joins. If the sheet isn’t big enough, you can piece a couple of sheets together by pressing them together with your fingers. Place your pan on top and cut a circle about 2-3 cm larger than the top of your pan on all sides. Prepare your filo pastry by rolling it out onto some baking paper.A 20-25 cm (8-10 inch) oven-proof skillet or round pan (a well seasoned cast iron skillet or stainless steel version will do).120g butter (about 4oz, use salted butter or add a few pinches of salt if desired). Serves 8 (usually, or 4 very hungry people) Ingredients You can substitute with your favourite tart crust recipe, but really, what’s better that crispy, flaky, melt-in-your-mouth filo pastry? And who’s got the time to make that stuff from scratch? But if you can make a great tart crust, go for it. I’ll admit it right now – I cheat shamelessly by using frozen filo pastry. Using salted butter or adding some sea salt to the mix is also a nice touch to make this a salted caramel treat. You can use other fruits like pears, peaches or plums to change it up. Golden delicious or gala apples work well too you just need something that won’t dissolve into applesauce after cooking. You can use any type of firm apple, but I like to use granny smiths because the tartness gives a nice contrast to the sweet caramel. You can smugly tell your guests you slaved for hours over this one while they “oooh” and “ahhh” over your efforts. The best part? It’s very fast to put together, requires little actual baking skill and is incredibly forgiving if you’re prone to making mistakes. I love making this dessert because not only is it seriously tasty, but it also has a visual wow factor with the apples prettily arranged around the top. After burning the filling by mistake, they served the caramelized apple dessert to guests anyway, and it was a big hit. As the story goes, sisters Stephanie and Caroline Tatin invented the tarte tatin, an upside-down caramel apple tart , at their hotel while trying to make a regular old apple pie. And they can even sometimes manage to stumble upon this stuff by accident. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream.The French really have the whole fine living thing figured out. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to and see a video of how to do this safely). So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Add the cubed butter, then lay the pastry over the top. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. Let the sugar dissolve and cook until the mixture forms a light caramel. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. Preheat your oven to 375 degrees F/190 degrees C/gas 5.
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