Tarte tatin aux pommes

Chef Philippe’s selected apple Tatin places apple halves over a butter-and-sugar caramel, covers them with shortcrust and turns the baked tart upside down. The exposed apples form its caramel-coated top.

Peeled apples are halved and cored. Butter melts directly in the Tatin mould before sugar is mixed through and cooked to a brown caramel, then the mould leaves the heat.

The apples are packed closely into the warm caramel, with any remaining pieces fitted above them. Cinnamon is optional. A short period on the hob begins cooking the fruit before the pastry is added.

Prepared shortcrust is rolled over a floured surface and laid across the apples. Its edges tuck inside the mould and a small opening lets steam escape as the tart bakes.

The baked tart is inverted onto a serving plate and presented warm. Crème fraîche or vanilla ice cream are optional accompaniments, while optional blond glaze gives the exposed apples a glossy finish.