Happy Bank Holiday! Now here’s the perfect sweet treat for the long weekend. It’s a favourite from her native France - Bake Off star Manon Lagreve cooks up a beautiful tarte tatin.
Manon's tarte tatin
For the pastry
125g of salted butter, room temperature
200g of plain flour
3 tbsp of cold water
For the caramel
300g of caster sugar
2 tbsp water
100ml of double cream
100g of salted butter
1 tsp of salt
8 big apples ( Golden or Braeburn)
You will need a 10inch/25cm heat proof pan.
To make the Pastry: In a bowl, mix together the butter and flour with your hands. Add the egg and continue to mix.
Take the pastry mix out of the bowl and place onto a clean work surface and make a well in the centre. Add the water and mix together to form a dough. Place in the fridge for 15 minutes before using.
To make the caramel: Mix the sugar and 2 tbsp of cold water in a pan and heat on medium heat for 5 minutes until the caramel has formed. Carefully add the double cream. Finish with the butter and the salt, mixing well.
To make the filling: Peel and cut the apples in quarters
Transfer half of the caramel sauce into the heat proof pan and add the apple quarters. Cook for 5 minutes or until softened slightly.
Cover the caramel apples with the pastry and tuck in the edges, and cook at 180C for 30 minutes until golden brown
Remove from the oven and allow to cool slightly before carefully turning out onto a plate. Enjoy warm with some Chantilly cream or vanilla ice cream and drizzle with extra caramel sauce.