the tarte
100g unsalted butter
200g caster sugar
8 cox’s orange pippin apples
seeds of 1 vanilla pod
300g puff pastry
1 egg
5ml whipping cream
150ml creme fraiche
BUTTERSCOTCH SAUCE
150g unsalted butter
150g caster sugar
150g golden syrup
70g whipping cream
cut the butter into slices and lay them side by side in the bottom of a 10 inch non stick frying pan with high sides and a metal handle. mould the slithers of butter into one another. pour on the sugar and shake the pan to distribute it evenly. peel, core and halve the apples then sprinkle with vanilla seeds. tightly arrange the apples in the pan and place it on top of a baking sheet on the stove. cook on a med heat until the apples start to caramalize(abt 10 min). roll out the pastry to 2mm thick, prick wityh a fork and place over the fruit. trim away the axcess. whisk the egg with the cream and brush over the pastry.place in the oven and bake at 200degree celcius for 20 min. remove and press a plate that fits inside the pan on top of the pastry to flatten the top. leave the plate in place for 20 min. turn out the tarte so that the pastry is now underneath and the apples , caramelly puree ontop.
to make the butterscotch sauce, place the butter, sugar and syrup in a stainless steel pan. boil untill it is a dark caramel colour9abt 10 min). boil the cream in a seperate pan, then n mix it into the hot caramel. pour the sauce around the tatin, and serve the creme fraiche on the side.