Julie Le Clerc: Tarte Tatin

Serves 6-8



100g cold butter, cubed

1 1/4 cups plain flour

2 tsp finely grated lemon zest

2 Tbs sugar

Pinch salt

2 Tbs ice-cold water

5-6 cooking apples, peeled, quartered and cored

50g butter

1 Tbs water

3/4 cup sugar



1 Place flour in a bowl and rub in butter with your fingertips until crumbly (or this can be done in a food processor). Stir in lemon zest, sugar, salt and then the water to combine into a firm dough.



2 Turn dough out on to a board and knead lightly. Wrap in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured board to form a circle 25cm in diameter and 5mm thick. Prick pastry all over with a fork and remove to one side until required.



3 Preheat oven to 200C. Smear 50g butter over the base of a 24cm frying pan with an ovenproof handle. Add measured water and sugar then arrange apples, rounded side down, in the pan. 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.



4 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.



5 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.



* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc