Tarte Tatin |
Upside down apple pastry, named after the Tatin sisters of Lamotte-Beuvron, France |
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100
g sugar 100 g butter, chopped 7-8 golden delicious apples, peeled, quartered and cored 2 tablespoons hot water Heavy 24 cm fry pan with oven proof handle Pastry |
Pastry. Combine flour, butter and salt
in a food processor, add water and process for 15 until mixture just comes
together. Turn mixture out on a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes. Combine sugar with 2 tablespoons of hot water in fry pan and cook over a low heat without stirring, until sugar is dissolved and caramel is golden. Remove from heat, stir in the butter and stand for 10 minutes. Arrange apples in the pan, overlapping with the cored side up. Return pan to a medium heat and cook apples occasionally pressing down with the back of a metal egg slice. Cook for 20 minutes until a deep golden caramel forms and is bubbling over the quarters. Remove from the heat and stand. Roll out pastry on a lightly floured surface to a size slightly larger than the pan. Quickly place pastry on top of the apples, turn down the edges. Bake at 220c in the oven for 30 minutes until the pastry is golden and cooked through. Stand tart for 10 minutes before turning out on a serving plate. If any apple sticks to the pan remove with a spatula and add to the top. |
| Serve warm in wedges with rich vanilla ice-cream, thick cream or crème fraîche. | |