I watched an episode of Raymond Blanc’s Kitchen Secrets recently. He made a mouth-watering, divine apple tarte tatin which looked achievable in my little kitchen. However, the kitchen gods decided to play a prank on me and I just couldn’t get the caramel to work. 400g of caster sugar and 240g of butter later, we had caramel, folks, we finally had caramel.
The recipe can be found here. Basically, around 6 medium Braeburn apples, 100g caster sugar, 60g butter, work your magic and you’ll have this gorgeous dessert to tuck into.