Tarte Tatin

Serves 6

  • 7 small Granny Smith, apples (700g)
    1 cup white sugar
    50g butter
    1/8 t salt
    pastry
    1 1/4 cups plain flour
    2 tablespoons caster sugar
    100g chilled butter, chopped
    1 egg yolk
     thickened cream, whipped, to serve
     
     
1. Peel, core and quarter apples. Set aside.
2. Place sugar and 2 tablespoons water in a 23cm diameter ovenproof frying pan. Stir and set aside for 2 minutes.
3. Stir over a medium heat until simmering. Brush down any sugar crystals from the side of the frying pan with a heatproof pastry brush dipped in cold water. Simmer for 5 minutes or until deep golden. Remove from heat and stir in 50g butter and salt. Arrange apple pieces in pan, slightly overlapping (they will shrink during cooking). Allow to cool in pan.
4. Make pastry. Place flour, caster sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 1 1/2 tablespoons cold water. Process until mixture forms a ball. Flatten pastry slightly and wrap in plastic wrap. Refrigerate for 30 minutes. 
5. Preheat oven to 200oC. Roll out pastry on a sheet of baking paper to a circle slightly larger than the pan. Place the pastry on top of apples and tuck in edges. Bake 30 minutes or until pastry is golden brown. Remove from oven and allow to stand for 5 minutes. Place a serving plate over the pan and upturn to remove tart from pan. Serve with cream.