Apple Tarte Tatin
Abstract
Enough said.Ingredients
2 tablespoon orange juice
2/3 cup caster sugar
70g unsalted butter
3 medium apples
PASTRY
1 cup plain flour
80g cold unsalted butter
1 tablespoon caster sugar
1 tablespoon cold water
Method
Combine juice, sugar and butter in a 23cm, heavy based ovenproof frying pan, stir over heat, without boiling, until sugar is dissolved. Simmer, stirring occasionally, until mixture becomes a thick, light golden caramel. Remove from heat.
Halve apples, cut each half into three wedges, remove cores. Pack apple wedges into pan over caramel, return to heat, simmer, uncovered, about 30 minutes or until most of the liquid is evaporated and caramel is a dark golden brown. Remove from heat and cool for 1 hour.
Pastry
Sift flour into bowl, rub in butter, stir in sugar. Add enough water to make ingredients just cling together. Knead dough on floured surface until smooth. Cover, refrigerate for 1 hour.
Roll pastry into a circle a little larger than the pan. Lift pastry, without stretching it, on top of apples, tuck in inside edge of pan. Bake in moderate oven for about 25 minutes or until pastry is golden brown and crisp. Remove tart from oven, stand for 5 minutes. Carefully invert tarte onto plate. Serve warm with cream, if desired.
