Name: Tarte tartin
Yield: 8 servings
Cuisine: Bake
Ingredients: 150.00 g butter room temperature; 165.00 g sugar soft, brown sugar; 3.00 eggs just the yolks; 215.00 g flour; 90.00 g maize meal polenta; 2.00 ml salt; 12.00 apples green; 65.00 g butter unsalted, diced; nutmeg cardamom, cloves or cinnamon, ground; 135.00 g castor sugar; caramel; 75.00 g castor sugar; 30.00 g butter unsalted; to serve to serve; crème fraîche or whipped cream

Recipe Disclaimer

Tap for method

Ingredients (15)

PASTRY

150.00 g	butter — room temperature
165.00 g	sugar — soft, brown sugar
3.00	eggs — just the yolks
215.00 g	flour
90.00 g	maize meal — polenta
2.00 ml	salt

APPLE FILLING

12.00	apples — green
65.00 g	butter — unsalted, diced
	nutmeg — cardamom, cloves or cinnamon, ground
135.00 g	castor sugar
	caramel
75.00 g	castor sugar
30.00 g	butter — unsalted
	to serve — to serve
	crème fraîche — or whipped cream

Tap for ingredients

Method:

Preheat oven to 140 ºC.
PASTRY: Cream butter and sugar together then add egg yolks, one at a time, beating thoroughly after each addition. Sift flour, polenta and salt into creamed mixture and beat until it comes together. Knead lightly on a floured board, adding more flour if necessary until dough is no longer sticky. Wrap pastry in plastic film and refrigerate for 20 minutes. Roll out and cut into circles slightly larger than tart tins. Peel, halve, core and slice apples into thick wedges and set aside in water to which a squeeze of lemon juice has been added. Divide sugar for caramel between eight 8 cm tartlet tins, if making individual tarte tartins, or sprinkle it on to the base of one 25 cm tart tin. Place tin over medium heat until sugar melts and turns a dark caramel colour. Remove from heat, stir in butter and let cool for a few minutes. Arrange apple wedges upright in tart tin, packing them tightly. Fill any gaps with diced apple. The apple should stand above rim. Dot apple with butter, sprinkle with castor sugar and spice of your choice. Bake for 25 minutes, remove from oven and drape pastry circle over top and tuck edges inside tart case. Return to oven for further 30 minutes. Invert a serving platter over baked tart, flip over and turn tart out. The pastry will now be on the bottom. Serve with whipped cream or crème fraîche.
Makes 8 individual tartlets or 1 large tart.