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Tarte Tatin

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default Tarte Tatin

Post by Chilli-head on 29th October 2010, 12:59 pm

I love autumn time. With autumn come apples, and from apples ... Tarte Tatin.

I made this for friends yesterday, and thought I'd share it in case anyone here is unlucky enough not to have tried it already ...

Pastry

7 oz plain flour
3 oz butter
1 oz sugar
1 egg
few drops vanilla extract
1 dessert spoon cold water

Caramel

1 oz butter
3 oz sugar
two dessert spoons water

7 dessert apples
juice of half a lemon.

You'll need a suitable tin: if you are a devotee like me, you can buy the proper item, but you can also use a heavy, deep frying pan if it can go in the oven, or even a cake tin, though not a loose bottomed one or it will leak !

Make the pastry; rub the butter into the flour, stir in the sugar, make a well and crack in the egg. Add a couple of drops of vanilla extract and the water. Work only as much as needed to mix and work into a ball. Chill.

Prepare the apples: quarter, peel and core, tossing them in a bowl with the lemon juice to prevent browing.

Prepare the caramel; if you are using a light pan or cake tin, do it in a separate pan and transfer it to the baking tin, if you have the proper tin or a heavy pan, do it directly in there. Heat the caramel ingredients over a medium heat, without stirring, until a nice tan colour. Too dark and it will taste burnt, too light and the apples won't take such a nice colour. Arrange in the apples in one layer. Roll out the pastry and cut a disc the same size as your tin. transfer it on top of the apples. Bake for 35 mins at 190C. Leave to rest for 10 mins, then place the serving plate upside down over the tin and quickly invert (look out for escaping hot caramel Shocked ).
Enjoy with creme fraiche nomming
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Chilli-head
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