Tarte Tatin

There are many variations on the classic tart tatin and here is one way of creating a tasty tart on board. Everything is prepared in one pan which should be suitable for putting in the oven. I use a 24cm non-stick frying pan with a metal handle for this.

Ingredients

For the tart
1 pack pre-made puff pastry (thaw if frozen)
Some plain flour for rolling out
6 large eating apples (Cox's are good) peeled, cored and cut into halves
10g unsalted butter
1 tbsp caster sugar

For the caramel
50ml water
100g caster sugar
25g unsalted butter

Method
* Heat the oven (190C / mark 5 at home, high on the boat)
* Dust a clean smooth chopping board with flour and roll out the pastry until it is about 2-3mm thick, and wide enough to cover your pan, using an unopened wine bottle if no rolling pin is on board
* cover the pastry with cling film and leave somewhere cool for about 30 mins

* To make the caramel, add the sugar and water to the frying pan and let the sugar absorb the water
* Put the frying pan on the hob, bring to a rolling boil then simmer until it turns golden brown
* Stir in the butter and take off the heat

* Arrange the apple halves cut side down in the pan and fill in the gaps with any left over wedges of apple, leaving as little space as possible
* Cut the butter into cubes and dot over the apples
* Place in the oven for 5 mins then take out and spread the melting butter over the apples with a flat knife then sprinkle over some caster sugar
* Return to the oven for another 30 mins or until the apples are partly cooked

* Take the pan out of the oven and place the pastry over the top of the apples
* With a knife, cut around the rim so that the pastry becomes round, then tuck the edges in at the side of the pan
* brush wih a little milk and return to the oven for about 30 mins or until the pastry is golden brown
* Once cooked, remove from oven and leave under the sprayhood until barely warm so that the caramel can set.














* To release the tart, use a knife and go round the side of the pan to release the pastry.
* Put a large dinner plate over the pan and turn upside down, holding the plate and pan together

* Slice and serve with double cream or creme fraiche

Serves 6-8 people
Suitable for in harbour or flat calm sea