Tarte Tatin

Ingredients8

• firm apples1.2 kg
• unsalted butter80 g
• granulated sugar150 g
• plain flour180 g
• cold unsalted butter for pastry90 g
• cold water60 ml
• salt1 pinch
• lemon juice1 tbsp

Method

1. Peel, core, and quarter the apples, then toss them with the lemon juice.
2. Rub the cold butter into the flour and salt until crumbly, add the water, and bring into a dough. Rest it in the fridge for 30 minutes.
3. Melt the 80 g butter with the sugar in a heavy ovenproof pan until the sugar dissolves and turns a deep amber caramel.
4. Arrange the apple quarters tightly in the caramel, rounded sides down, and cook gently until the fruit starts to soften.
5. Roll the pastry into a round slightly larger than the pan and lay it over the apples, tucking the edges down inside the pan.
6. Bake at 200°C for about 30 minutes, until the pastry is golden and crisp.
7. Rest briefly, then invert the tart onto a plate so the caramelized apples are on top. Serve warm.