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http://www.lifestylefood.com.au/recipes/15708/tart-tartin-apple-and-currant

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This recipe is from Episode 9 of Good Chef Bad Chef Series 3

Ingredients

  • Pastry

  • 300 g plain flour, sifted

  • 80g caster sugar

  • 250g unsalted butter, softened

  • 2 egg yolks

  • Pie Filling

  • 150g butter

  • 250g caster sugar

  • 5 granny smith apples, peeled, cored and quartered

  • calvados, to serve (optional)

Method

  • Pastry:

  • 1.

    Combine flour, sugar, butter and egg yolks in the bowl of a food processor. Blend until it forms a ball then use your hands to shape it into a disc.

  • 2.

    Wrap in cling wrap and refrigerate for 1 hour.

  • Pie Filling:

  • 1.

    Preheat oven to 180ºC. Melt the butter in a 24 cm heavy-based, ovenproof frying pan. Add the sugar and stir over a medium heat until dissolved. Increase the heat to medium – high and cook for 8 – 10 min until it turns into a golden caramel. Carefully add the apple pieces to the pan (the caramel may splutter and spit) and cook for a further 8 min, or until the apples are slightly soft, but not mushy.

  • To make pies:

  • 1.

    While the apples cook, roll pastry out to a circle, slightly larger than frying pan.

  • 2.

    Remove pan from heat and arrange the apples over the surface. Cover with pastry. Bake for 20 – 25 min, or until the pastry is golden brown.

  • 3.

    Remove from the oven and cool for 15 min. To serve, invert the tart onto a serving plate, drizzle with Calvados (if using) and serve with ice cream or plenty of whipped cream.

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