Apple Tarte Tatin
- For 8 servings:
- Shortcrust pastry:
- 250 g (9 oz) plain flour
- 125 g (4 ½ oz) butter
- 5 g (1 teaspoon) salt
- 5cl water
- 1 egg yolk
- 6 - 8 apples (depending on size)
- 200 g (7 oz) caster sugar
- 80 g (3 oz) butter
Shortcrust pastry :
Cut the butter into small pieces and mix it into the flour and salt using your fingertips in order to get a fine breadcrumb mixture.
Add the egg yolk and water, and bring the mixture together to make a smooth ball of pastry. Knead the pastry with the palm of your hand to avoid over-handling it.
Leave it in the refrigerator wrapped in film for 1 hour.
Making the tart :
Heat the dish for a few minutes over a low flame. Pour 170 g (6 oz) of sugar in the bottom and leave to caramelize. Still on the heat, add 50 g (1 ¾ oz) of butter, cut into small pieces.
Remove from the heat and place the apples cut into large quarters over the bottom, rounded-side down in the caramel, squeezing them together. Add a second layer of apples, rounded-side up, so that they fit snugly between the first ones.
Sprinkle 30 g (1 oz) of sugar over the top and dot 30 g (1 oz) of butter cut into small pieces over the apples.
Roll out the pastry and cover the apples, tucking the edges inside the dish.
Place in a pre-heated oven at 180°C (350°F) and cook for 40 minutes.
Once removed from the oven, leave to stand for 10 minutes before turning out onto the serving platter.
Tips: you can also use puff pastry instead of shortcrust pastry.