Tarte Tatin

Serves: 8

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Total Time: 85

Prep Time: 30

Cook Time: 55

• For the pastry
• 225 gram(s) plain white flour
• 150 gram(s) chilled unsalted butter, cut into small cubes
• 1?4 level tsp salt
• 50 gram(s) golden icing sugar
• 1 medium egg
• 2-3 drops vanilla extract
• For the topping
• 200 gram(s) golden caster sugar
• 125 gram(s) chilled unsalted butter
• 1.4-1.6kg (3-31?2lb) dessert apples, preferably Cox's
• Juice of 1?2 lemon

Method

1. To make the pastry, put the flour, butter and salt into the bowl of a freestanding mixer or food processor and whiz until the mixture resembles coarse crumbs. Add the icing sugar, egg and vanilla ex-tract and pulse until the mixture comes together. Knead lightly to a smooth dough on a lightly floured surface, then wrap in clingfilm and chill for 20min.
2. Preheat the oven to 220?C (200?C fan oven)mark 7. Take a 20.5cm (8in) tarte tatin tin or ovenproof frying pan. Sprinkle the golden caster sugar over the base of the tin. Cut the chilled butter into slivers and arrange over the top. Peel, core and halve the apples and pack them tightly, cut side up, on top of the butter in the tin.
3. Put the tin or pan directly on to the hob and cook over a medium heat for 30min - making sure it doesn't bubble over or catch on the bottom - until the butter and sugar turn a dark golden brown and the sugar is well caramelised. Sprinkle with the lemon juice and allow to cool for 15min.
4. Take the pastry out of the fridge, unwrap and put in the centre of a large sheet of baking parchment. Using a floured rolling pin, roll out the pastry. Always roll in the same direction and turn the dough several times to make a round 2.5cm (1in) larger than the tarte tatin tin. Prick several times with a fork.
5. Lay the pastry over the top of the cooked apples, tucking the edges down the side of the tin. Bake in the oven for 25-30min until golden brown.
6. Leave in the tin for 10min, then carefully upturn on to a serving plate. Serve warm, cut into wedges, with cream, custard or ice cream.
7. COOK'S TIP When caramelising the apples, be patient. Allow the sauce to turn a dark golden brown - any paler and it will be too sickly. Don't let it burn, either, as this will make the caramel taste bitter.

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