With lots of apples to use up and miserable weather here at last, we fancied something in the apple pie range and this is a lighter, very appley version. The traditional method for the French Classic needs a dish you can use on the hob and then put into the oven. This version just requires an ordinary cake tin. It is one I collected in the years of regular abundant apple harvests when a different way of presenting an apple pudding was always needed. So I tried it this weekend for a change and discovered again that it is easy and delicious, if not, perhaps, quite authentic.
Tarte Tatin
4oz sweet shortcrust
5 large cooking apples
1oz butter melted
4 oz brown sugar
8in shallow tin with a fixed base
No 5/190
Tarte Tatin
4oz sweet shortcrust
5 large cooking apples
1oz butter melted
4 oz brown sugar
8in shallow tin with a fixed base
No 5/190
- Make the pastry - I would always make 8 oz and freeze half for another day. Use plain flour and half butter, plus for each 8 oz flour quantity, a dessertspoonful of sugar, mixed with one egg and a dessertspoonful of milk.
- Peel and thinly slice the apples.
- Put melted butter on base of tin. I line mine with a circle of greaseproof paper first as it is an old one!
- Sprinkle some of the sugar on and then layer the apples up with the rest of the sugar.
- Roll the pastry out to the size of the top. Lay on, gently tuck any edges in but don't push it down. Prick it all over with a fork.
- Bake 45 - 60 mins until the top is crisply brown and there is bubbling juice around the edges. If the pastry looks too brown after 30 mins or so, cover with grease proof.
- Let it cool in the tin a few minutes at least and carefully turn out onto a flat plate.
- Eat hot, warm, or cold. Ice cream to go with it? - well you could!
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