Tarte Tatin
Servings: 12 Serving
Ingredients
Short Crust Pastry
- 170 g Cake Flour
- 30 g Cold Butter
- 100 g Icing Sugar
Filling
- 8 Apples Golden Delicious
- 120 g Caster Sugar
- 50 g Butter
Instructions
Short Crust Pastry
- Sift flour and icing sugar into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 2 tbsp water and mix to a firm dough. Don't over-mix. Rap it with cling film and let it rest in a refrigerator for about 30 minutes.
Filing
- Peel apples as it shown on the picture.
- Cut the apples in half.
- In a skillet add sugar and butter.
- Over medium heat melt the better end sugar stirring continuously until mixer caramelised lightly.
- Arrange the apples as it shown on the picture.
- Cover and cook the apples for about 5 min.
- Roll the pastry and cover the apples.
- Bake in preheated oven at 180C for about 20 min. Let it cool for 5-10 min and then turn upside down on a serving plate. Serve with Chantilly or Ice Cream.
