On a lightly floured surface, roll out
the pastry into a 28cm/ 11 in round less than 5mm/ 1/4 in thick.
Transfer to a lightly floured baking
sheet and chill.
Peel the apples, cut them in half
lengthways and core.
Sprinkle the apples generously with
In a 25cm/ 10in tarte tatin
tin, cook the butter, sugar and cinnamon over a medium heat until
the butter has melted and the sugar has dissolved, stirring
Continue cooking for 6-8 minutes,
until the mixture turns a medium caramel color, then remove the tin
from the heat and arrange the apple halves, standing on their edges,
in the tin, fitting them in tightly since they shrink during
Return the apple-filled tin to the
heat and bring to a simmer over a medium heat for 20-25 minutes,
until the apples are tender and colored.
Remove the tin from the heat and cool
Preheat the oven to 230C/ 450F/ Gas
Place the pastry on top of the
apple-filled tin and tuck the edges of the pastry inside the edge of
the tin around the apples.
Pierce the pastry in two or three
places, then bake for 25-30 minutes, until the pastry is golden and
the filling is bubbling.
Leave to cool in the tin for 10-15
To serve, run a sharp knife around
edge of the tin to loosen the pastry.
Cover with a serving plate and,
holding them tightly, carefully invert the tin and plate together
(do this carefully, preferably over the sink in case any caramel
Lift off the tin and loosen any apples
that stick with a palette knife.
Serve warm with cream.
A special tarte tatin - the
original French name of this dish - tin is ideal, but an
ovenproof frying pan will do very well.