Tarte tatin

Carolyn Robertson

Ingredients

100 g	Butter, cold and cubed
1 ¼ cups	Flour
1	Lemon, use 1 tsp of finely grated zest
2 Tbsp	Sugar
1 pinch	Salt
2 Tbsp	Water, ice-cold
6	Apples, use cooking apples, peeled, quartered and cored (Main)
50 g	Butter
1 Tbsp	Water
¾ cup	Sugar

Directions

1. Place flour in a bowl and rub in butter with your fingertips until crumbly (or this can be done in a food processor).
2. Stir in lemon zest, sugar, salt and then the water to combine into a firm dough.
3. Turn dough out on to a board and knead lightly. Wrap in plastic wrap and chill for 30 minutes.
4. Roll out pastry on a lightly floured board to form a circle 25cm in diameter and 5mm thick.
5. Prick pastry all over with a fork and remove to one side until required.
6. Preheat oven to 200C. Smear 50g butter over the base of a 24cm frying pan with an ovenproof handle.
7. Add measured water and sugar then arrange apples, rounded side down, in the pan.
8. Place the pan over a medium-hot element for 10-15 minutes, shaking regularly until the butter and sugar have caramelised and turned golden brown.
9. Lay the pastry circle over the apples (the loose fit is to allow for shrinkage during cooking) and bake for 30 minutes or until the pasty is golden brown.
10. Remove pan from the oven, allow to firm in the pan for 2-3 minutes before inverting on a serving plate so that the fruit is on the surface. Serve warm.