Tarte Tatin

Fairlady
6 servings
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By Food24 November 03 2009
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Ingredients (7)

2.00 kg apples — green
1.00 lemon juice
160.00 g white sugar
80.00 g butter — unsalted, cubed
80.00 g sugar
250.00 g shortcrust pastry
sour cream — or whipped cream
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Method:

Peel and core apples, halve lengthways and sprinkle lemon juice over.
In a heavy-based saucepan, melt 160 g sugar over moderate heat and pour into a 22 cm baking dish or pan. Pack apple pieces upright and tightly together into caramel. Sprinkle butter and remaining sugar over apples.
Cover with pastry, fold sides over to inside of apples to enclose them. Prick pastry lightly with a fork.
Bake at 190 ºC for about 35 to 45 minutes. If pastry gets too dark, cover with foil. Pastry should be golden and apples very soft.
Remove tart from oven, place a large platter over top and invert. Leave for 4 to 5 minutes and remove pan.
Serve hot or warm with thick, slightly soured cream or whipped cream.



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