About this recipe:A fabulous tarte tatin with gorgeously tender and buttery pastry laid over a bed of caramelised apples, then flipped over after baking. You can use brown sugar, golden caster sugar or regular granulated sugar for this recipe.
Makes: 1 (23cm) tarte tatin
200g plain flour
125g caster sugar
1 pinch salt
80g butter, softened and diced
1 egg yolk
80g caster sugar
1 tablespoon caster sugar
1kg apples - peeled, cored and quartered
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Sift the flour into a bowl and add 125g sugar and a pinch of salt. Make a well in the centre and fill it with diced butter. Rub together until the mixture is crumbly. Add the egg yolk and water and knead into a ball. Add a little more water if necessary to form a dough. As soon as a ball forms, stop kneading. Place the dough in cling film and place in the fridge for 1 to 2 hours.
For the filling:
Melt the butter in a 23cm round tin over medium heat. Once the butter is melted, add 80g of the caster sugar and mix well.
Arrange the apples as tightly as possible in the tin, rounded side down. Sprinkle with remaining sugar and let caramelise for about 12 minutes on medium heat.
When the apples have caramelised and are slightly softened, remove tin from heat. If the apples have shrunk or there are spaces between the apples, carefully bring the apples towards the centre of the tin and try to minimise any space between the apples. Cool slightly as you work on the pastry.
Preheat oven to 200 C / Gas 6.
Unwrap the pastry and place on a floured surface. Roll with a floured rolling pin to a circle about 5mm thick and 3cm larger than the diameter of your apples, about 29cm.
Place the pastry over the apples and tuck under by folding the pastry down around the inner sides of the tin.
Bake for about 30 minutes in the preheated oven.
Remove from oven, let cool 10 minutes, then invert onto a serving plate. Enjoy your tarte tatin while still warm, plain or with a little bit of crème fraîche.
Such a lovely recipe, came out perfect first time. Very easy to follow especially if you watch the video, which is a delight. I will bake this again tomorrow for friends, and will use less sugar in the pastry as it only needs a hint of sweetness. - 01 Nov 2013