Despite making two apple pies last weekend, we’ve still got loads of apples left over. I also made more puff pastry than needed. The obvious solution is to make a tarte tatin for pudding tonight!

I’m following Cook’s Illustrated’s recipe, but using the puff rather than their pastry. I’m also using a mix of apples because the Grandiad Cook the Perfect recipe suggests this (OK… it’s because that’s what we’ve got lying around!).

It all starts with rolling out the puff pastry and cutting out to a 12″ pan size.

Then butter into a 9″ pan. Lots of butter.

After melting, sugar goes in, then large slices of apple go in. And not all of them fit.

Caramelise…

Pastry on top.

And bake. Hehe… my puff is very puffy!

After cooling a bit, it gets turned out.

And serve with cream.

Well – butter, sugar, buttery pastry – mmm. Oh and some apples!