500g apples, peeled, cored and cut into quarters
2cm stick cinnamon
2 egg whites
1 tsp cornflour
In a heavy bottomed saucepan, melt the butter and add the apple, cinnamon and cloves. Cover with a lid and cook on a low heat for about 15 minutes or until the pieces of apple have softened and are falling apart. Remove the cinnamon and cloves and blend to a smooth puree. Spoon into a shallow baking dish and leave to cool.
Preheat the oven to 120°C.
To make the meringue, whisk the egg whites until they start to bubble. Add half the sugar and the cornflour and continue to whisk. Every time the consistency of the whites changes, add a little more sugar until it is all incorporated. Continue whisking until the whites are at stiff peak stage.
Spoon the whites over the top of the apple puree and bake for about 1 – 1 1/4 hours or until the meringue is hard and a little brown.
100g butter, cut into small pieces
600g apples peeled and sliced into eighths (eating apples, not cooking apples work best)
100g caster sugar
300g Puff pastry, rolled to 1 cm thick and cut into 10″ circle
10″ wide x 2″ deep non-stick frying pan, with ovenproof or detachable handle
In your chosen tarte tatin pan, melt the sugar and when it starts to caramelize, add the pieces of butter one at a time. Continue cooking until all the butter is melted and you have a smooth, bubbling liquid.
Lay the apple slices in the pan, overlapping and in a circular shape. Keep cooking for a couple of minutes to allow the bottom of the apples to brown in the caramel but be careful not to let them burn.
Remove the pan from the heat and lay the pre-rolled pastry over the top of the apples. Tuck any excess pastry around the apples and into the pan. Place the pan on a baking sheet and bake for 20-25 minutes or until the pastry is golden and crisp.
To serve, place a plate over the top of the pan and turn the pan upside down on top of the plate. Carefully peel away the pan, leaving the tarte apple side up on the plate.