Vanilla and Apple Tart Tatin

They say that the devil finds work for idle hands ... and after today I am inclined to agree with them (whoever "they" and "them" may be)!

Today was the day that I should have started back on my diet.  The diet that I should be sticking to steadfastly thanks to all the weight this little ol' blog of mine has helped me add on in the last year and a half.  But then boredom got the better of me and what was I to do?  My mind kept returning to the half a packet of puff pastry in the fridge that really should be used up, otherwise it would be headed for the bin and I couldn't have that ... I'm on a reduced waste campaign after all.  I could make another Mincemeat and Apple Tart, they supplies are all available ... but nah ... been there, done that.  Maybe I could make a pie for dinner?  Nope, Hubby isn't a fan of savory pies.  Those apples really needed using up though ...

The toing and froing continued for quite some time in my head before it all got the better of me.  I'd make a Tart Tatin.  I've always wanted to make one but I've usually shied away fearing that the combination of puff pastry, molten caramel, blistering hot apples and myself would end in tears.  But today I threw caution to the wind and decided to give this very simple recipe a whirl.
Vanilla and Apple Tart Tatin
50g butter 50g vanilla caster sugar
1 tsp vanilla extract
6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
fresh puff pastry

Preheat the oven to 220C / fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the vanilla. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices - the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.

Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.

Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with cream or ice cream.

Serves 4

Adapted from BBC Good Food Website

The original recipe calls for cinnamon and golden caster sugar, but being the vanilla fiend that I am I omitted these things and replaced them vanilla extract (homemade may I add!) and vanilla infused caster sugar (also homemade but not that exciting)!  It would appear that the devil also makes idle hands selfish!  I think the change in sugar may have altered the finished colour in the caramel, it doesn't seem to be a very dark colour but it tastes pretty wonderful, especially when served with a scoop of Pomegranate Ice Cream.  A real treat and one I'll certainly be making again, although I might wait for visitors and then it won't ruin my diet so much!!!