Jean-Christophe Novelli’s apple tarte tatin
- 200g caster sugar
- 12 cardamom pods
- 6 whole star anise
- 3 vanilla pods, halved
- 3 cinnamon sticks
- 6 Granny Smith apples
- 300g ready-rolled puff pastry
Preheat the oven to 200C/180C Fan/Gas 6. Line 6 tart tins with baking paper.
Put the caster sugar in a small pan and add just enough water so the sugar starts to dissolve. Heat gently until it dissolves completely. Do not stir.
Bring to a simmer and boil for 5 mins, without stirring, or until you have a golden-brown caramel. Pour into the tart tins.
Put 2 cardamom pods, 1 star anise, ½ vanilla pod and ½ cinnamon stick in the bottom of each tin.
Peel and slice the apples and arrange in each tin.
Unroll the puff pastry and cut into discs to cover the apple. Tuck the edges of the pastry down the sides, making sure they touch the caramel. Bake for 20-30 mins until the pastry is crisp and golden and the apples are soft.
Leave the tartes to cool slightly, then invert onto plates to serve.