Tarte Tatin
4 large firm apples
70g butter, chopped
60gfirmly packed brown sugar
70g cup caster sugar
1 tablespoon water
Pastry
160gplain flour
50g cup icing sugar mixture
finely grated zest of lemon
90g butter, chopped
1 egg yolk
1 tablespoon water
METHOD
Peel and core apples; cut lengthways into quarters.
Melt butter with sugars and water in a small oven-proof frying pan. Stir until sugar dissolves; bring to the boil. Add apples; reduce heat, simmer, turning occasionally, about 10 minutes or until tender.
Meanwhile, process flour, icing sugar, zest and butter until mixture is crumbly. Add egg yolk and water; process until ingredients just come together. Wrap in plastic wrap and refrigerate for 40 minutes.
Preheat oven to 220C/200C fan-forced.
Roll pastry between baking paper until slightly larger then the circumference of the frying pan. Remove paper, turn pastry onto apples. Remove remaining paper; tuck pastry between apples and side of frying pan.
Bake 30 minutes or until pastry is golden brown and crisp. Cool 5 minutes before carefully turning tart onto serving plate.
(With kind permission from Ausralian Women’s Weekly)
