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Tarte tatin with puff pastry Mold of approximately 18 to 20 cm Ingredients For cooking the apples 4 to 6 apples (firm) depending on the size of the apples (Golden or Pink Lady apples) 100g butter For the caramel 200g caster sugar 50g butter A little salt optional 1 store-bought or homemade puff pastry Cooking 50 mins to 1 hour so that the apples caramelize well Serve with a scoop of vanilla ice cream or a little crème fraîche