Tarte-Tatin-r`

Ingredients

Pastry

125g/4oz Odlums Self Raising Flour

50g/2oz Butter (diced)

25g/1oz Icing Sugar

1 Egg Yolk

Few Tablespoons Cold Water

Topping

900g/2lbs Eating Apples (peeled & cored)

Rind & Juice of 1 Lemon

75g/3oz Butter

75g/3oz Shamrock Demerara Sugar

Method

  1. Preheat oven to 200° C/400° F/Gas 6. Lightly grease and base line a 23cms/9” sandwich tin.
  2. Put the flour, icing sugar and butter into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
  3. Add the egg yolk and sufficient water (about 3 tablespoons) to mix to a stiff dough. Lightly knead and cover with cling film and leave in the fridge.
  4. Meanwhile, slice the apple sand sprinkle with the lemon juice and rind.
  5. Put the butter and sugar into a small saucepan and place over a low heat until butter is melted and sugar dissolved.
  6. Pour over the base of the tin. Arrange the apple in a circular pattern over the sauce.
  7. Roll out the pastry and place over the apples. Gently press down. Bake in centre of oven for about 20 minutes until pastry is crisp and golden brown.
  8. Allow to stand for about 5 minutes then, turn the tart out onto a plate, with the pastry on the bottom.
  9. Serve warm with cream, crème fraiche or yogurt!