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Apple Tarte Tatin


  • 250g chilled butter, cubed

  • 1 ½ cups plain flour

  • ¼ cup cold water

  • 6 green apples (or pears), peeled, cored and quartered or sliced

  • ½ cup sugar

  • 1/3 cup water, extra

  • 1 tablespoon lemon juice

  • double cream, for serving


  • 1.

    Rub 200g butter into flour or blend in a food processor until fine crumbs form. Add cold water and mix or blend briefly until dough just comes together.

  • 2.

    Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round ovenproof flan dish and refrigerate.

  • 3.

    Arrange apples, cut side up, in the base of the flan dish. Heat sugar, extra water and lemon juice in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in remaining butter until melted.

  • 4.

    Pour immediately over apples in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200C for 15-20 minutes or until golden brown.

  • 5.

    Allow to cool and turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape) and serve with cream.


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