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Tarte tatin

You can buy shortcrust pastry of course. But homemade is much cheaper, almost as quick as getting it out of the fridge and unwrapping it, usually delicious and never revolting. And I am not a baker so most of you will probably be much better at it than I am! 

For the sweet pastry
  • 190g plain flour
  • 120g butter, room temperature
  • 10g caster sugar
  • 2-3 tbsp cold water

For the tarte
  • 3 large cooking apples, peeled, cored and sliced thick
  • 20g butter approx
  • 2-3 tbsp soft dark brown sugar
  • sprinkling ground cinnamon
  • couple of tbsp creme fraiche
  1. First make the pastry: rub the flour and butter together until they resemble breadcrumbs. Add the sugar and stir in.  Gradually add the cold water and with a fork or a knife incorporate into the flour/butter/sugar mixture until it comes together as a dough. Finish off by bringing together with your hands and make a ball. Leave until ready to make the tart.  
  2. Prepare the apples and keep covered in a bowl of water to keep their colour. If the apples don't look great, don't worry, they all fall apart in the cooking anyway.  
  3. Cut out baking paper to line the base of one greased medium flan dish. 
  4. Cut the butter into little knobs and dot around the base. Sprinkle the dark brown sugar over along with a little cinnamon.  
  5. Now lay the apple slices around in circles starting from the outside, working your way in. Don't worry if they brown, don't fit properly or look very homemade. When cooked they caramelise, go gooey and add to the homemade charm. 
  6. Roll out the pastry to fit and lay carefully on top with the sides overhanging. Again, don't worry if it doesn't look professional. You trim the sides once cook and at least it makes the tarte look most definitely home made!
  7. Cook in the oven at 180C for about 20 −30 minutes, until the pastry is golden. 
  8. Remove from oven, cool slightly and then turn upside down onto a plate.  
  9. Remove the baking paper very carefully and put any apples that have peeled off with it back on.  
  10. Now eat with a large blob of creme fraiche.
  11. This is delicious served cold the following morning for breakfast.