Cold Desserts Recipes - Tarte Tatin Recipe

Ingredients

For the pastry:

• 225g/8oz plain flour

• 150g/5oz butter

• 1/2 teaspoon salt

• 50g/2oz icing sugar

• 1 large egg

• Vanilla essence

For the caramel:

• 125g/4oz butter

• 200g/7oz caster sugar

• 1.4kg/3lb dessert apples (peeled, cored and quartered)

• Juice of 1/2 lemon

Serves 6

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Method:

1. To make the pastry, sift the flour on to a surface, make a hollow in the centre and add the butter with the salt. Work the butter and salt together until smooth and pliable. Add the icing sugar to the butter mixture and mix in, then add the egg and vanilla essence and mix in until the mixture resembles scrambled eggs. Cut the flour into the butter mixture with a palette knife. Knead lightly until smooth, then wrap and chill for 1 hour or until firm.

2. To make the caramel, melt the butter in a 28cm/11in tarte tatin mould and add the sugar. Pack the apples tightly in the mould and cook over a medium heat for 20 to 25 minutes until well caramelized. Add the lemon juice and allow the apples to cool.

3. Preheat the oven to 220°C/425°F/Gas mark 7. Roll the pastry out so that it is 2.5cm/1in larger all round than the top of the mould or pan. Lay on top of the cooked apples.

4. Prick the pastry with the tip of a sharp knife. Bake for 25 to 30 minutes until the pastry is brown all over. Leave to cool for 10 minutes. Turn out on to a plate and serve with cream.