Consuming Passions - Worldwide Events Managers

Apple Tart Tatin

Serves:

Notes

An old French recipe. Apples are caramelised with sugar and margarine in a heavy oven-proof pan, covered with pastry, baked, cooled a little and then upturned onto serving plate so that the pastry finishes up underneath. I find a solid cast iron frying pan is ideal since the handle will not get burnt in a hot oven.

Ingredients

Pastry:

• 200g plain flour
• 1 Tbsp canola margarine (or butter)
• 1 large egg yolk
• 2 tsp sugar

Apple mixture:

• 2 medium apples
• Juice lemon
• 1 Tbsp canola margarine (or butter)

Accompaniment:

• 2 Tbsp natural yoghurt
• 1 Tbsp ground almonds
• 2 tsp vanilla essence
• 1/2 tsp grated lemon rind
• 1 tsp honey

Method

Pastry:

Mound flour on work surface. Make a well in centre of mound with a spoon. Put margarine, sugar and egg yolk in the well and work with finger tips. When it’s incorporated, slowly bring in flour from the sides of the well. Add water. Continue working mixture together until you have a smooth pastry. Do not overwork. Roll into ball, wrap in plastic wrap and refrigerate at least an hour.

Apple mixture:

Core apples and cut into large pieces (about six to the apple). Rub pieces with lemon juice to stop discolouration. Put margarine in pan, sprinkle over sugar and pack apple pieces in snuggly. Cook over medium heat for 20 minutes or until apples have softened and they’re sitting in a golden brown caramelised solution. Remove pan from heat and allow to cool a little.

Meanwhile, roll out pastry to approximately fit the pan. Place over apple mixture. Bake in hot oven (210C) for 25-30 minutes, until pastry has browned.

Hot tip: It’s a good idea to tie a piece of ribbon to the pan handle to remind you that it’s going to be hot when it comes out of the oven and is cooling. It will also warn the unsuspecting who might chane upon it.