SOMETHING FOR THE COLD WINTER
This recipe is just fantastic and so easy it's worth trying. I am not a kitchen snob and my favourite grater is still the one without a handle, but when it comes to this dessert I bow to the greatness of Le Creuset and use their enamel coated cast iron Tatin dish. Mine is a 30cm diameter dish and this recipe fits it perfectly. But if you have a smaller dish (20-25cm), this recipe can easily be halved.
If you're having a whole bunch of people over for lunch you can take the pressure off and make the pastry the day before and then the rest is a doddle.
FOR THE PASTRY
300g flour, plus extra for dusting
50g castor sugar
4 egg yolks
FOR THE APPLES
200g unrefined castor sugar
10 ripe Golden Delicious apples: peeled, cored and quartered
<Optional> a few fresh rosemary needles
TO MAKE THE PASTRY
- Grate the butter into the flour and sugar and rub together to form crumbs.
- Add the egg yolks and with a round edge knife mix together and then press to make a smooth ball with your hands. Dust with flour if you need to.
- Wrap and chill in the fridge for 30 minutes.
FOR THE APPLES
- Place your ovenproof frying pan over a medium heat and melt the butter and sugar until syrupy. The butter will sort of separate from the caramel.
- Heat the oven to 200°C.
- Arrange the apples quarters (and rosemary, if using) in the frying pan and cook for 15 minutes: this gives the golden colour to the apples and allows the sugar to turn to caramel.
PUTTING IT TOGETHER
- Roll out the pastry on a lightly floured surface to a size slightly greater than the frying pan.
- Remove the frying pan from the heat and quickly lay the pastry over the apples, tucking in any excess around the edges.
- Place in the oven and cook for 20 minutes, then reduce the heat to 160°C and cook for a further 20 minutes.
- Remove from the oven and gently ease a knife all the way around the edge of the tart.
- Place a large heatproof plate upside down on top of the frying pan and quickly turn over the pan and plate, releasing the tart on to the plate.
- Lift off the frying pan to reveal golden brown apples and a syrupy sauce.