3* Michelin Dessert. No Skill Required.

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This is the one. No dessert comes close to being as delicious as this for the amount of work.

Not all Michelin level desserts require extreme technical skill, some require knowing just basic pastry skills, but some — like Gordon Ramsay's Tarte Tatin — require almost none and can be done by anybody.

The cooking technique differs from that written in "A story of excellence" but this is the way...

Restaurant elda: stokemill.co.uk/elda

Caramels taste different depending on how quick and how they're made, by producing the caramel in the pan with the apples from start to finish in the oven, slowly, you end up with something truly remarkable.

Preheat fan oven to 160 ºC.

Recipe below for an 18 cm saucepan:
Pink Lady Apples 6-8
Butter 125 g
Caster Sugar 125 g
All-Butter Puff Pastry x 1 roll cut to size

0. clean pan and rub with thin layer of butter
1. put butter in layer in bottom of the pan
2. put sugar on top in even layer
3. Peel, quarter and deseed the apples
4. Arrange on top of the butter/sugar starting from the outside in to the middle in concentric circles.
5. Cut a layer of puff pastry 2 inches in diameter wider than the pan you're using
6. Gently, roll/tuck the pastry between the apples and pan and fold excess in on itself as shown.

Total cook time will be around 3-4 hours . For your first time making it, check after 2:00, 2:30, 3:00 and take out when the apples have turned amber and smell delicious you may need 3.5h as I did in this video.

LET IT COOL a little before turning out.

You can let it completely cool on the side and reheat for 8-10 mins at 160ºC to warm it up and help it release nicely.