Tarte tatin

Ingredients

• 150 g + 300 g of caster sugar
• 8 large apples (Golden)
• 300 g of unsalted butter
• 300 ml of water
• 2 vanilla pods
• 1 puff pastry
• Apple jelly or, failing that, apricot jam

Recipe

1. Caramelise 150g of sugar
2. Pour the caramel into the tin (to let it harden)
3. Wash and peel the apples. Cut them into quarters
4. Place in a large saucepan with the butter, 300g of sugar and the rest of the water
5. Sauté half the apples (about 10 min), set them aside, then sauté the other half of the apples
6. Preheat the oven to 180°
7. Place the apples at the bottom of the tin, packing them well
8. Place the puff pastry over the apples and bake for 35min