Speed Sweet

I give you TATT – or toffee apple tart tatin. This is the fastest tart tatin you'll ever make. I made the toffee apple base ahead and put it in the freezer. Along with the puff pastry sheet which likewise came from the freezer you can pull both of them out whenever the fancy takes.

Toffee Apple Tart Tatin

Pre-heat oven 180 fan/200c/Gas 6

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

One ready to use puff pastry sheet.

6 individual circular tins measuring 10cms in diameter.

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

If you want to plan ahead you can prep ahead and freeze then assemble when you wish.

Roll out your puff pastry sheet and cut into six circles, using a ring that is at least the same diameter as the tin – it can be slightly larger. Spoon the toffee apple mixture into your tins and then add a puff pastry circle, tucking it into the tin.

Bake for 25 minutes.

When you are ready to serve – I would suggest you use a dessert bowl – place it over the tin and flip it – ensuring you do so away from yourself. Serve with clotted cream.

Here's my tip – which I think is actually mentioned on the instructions with the puff pastry sheet – to stop the sheet cracking when you unroll it let it “rest” at room temperature before use.

Moving on, and to help you with this recipe, here's a photograph of the individual tin I used along with the completed dish.