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Tarte Tatin

Preparation time: 30 min
Cooking: apples: 20 min
Baking: apples - 20 min, Tart - 20 min
Cooling time: 1 hour; 4 hours
Shortcrust pastry
125 g pastry flour
75 g unsalted butter
2 tsp icing sugar
A pinch of salt
Add the flour to a food processorAdd the icing sugarAdd the saltAdd unsalted butter
Add the flour, icing sugar, salt, unsalted butter to a food processor and process until you get the mixture that resembles fine bread crumbs.

1 small egg

Add an eggPastryWrap the pastry in cling film and refrigerate

Then add the egg and mix to gather all ingredients that form a soft pastry. Transfer it to a piece of cling film, wrap and place in the fridge for at least 30 minutes.
8 apples e.g. Granny Smith or Cox
1 tbsp lemon juice
Peel the applesHalve the applesCore the applesSet the apples aside
Peel the apples and remove the core and the seeds. Half each fruit and sprinkle with lemon juice. Set aside.
120 g sugar
120 g butter
¾ tsp cinnamon
Add the sugar on a panLiquidised sugarAdd unsalted butter and sitar to combineAdd all apple halves
Place a pan on the stove on medium heat. Add the sugar and let it melt. When the sugar liquidises and changes colour to brown, add all unsalted butter and stir to combine. Then add a pinch of cinnamon and stir. Add the halves of the apples, and with a tablespoon, start pouring the caramel over the fruits. Cook the apples for about 20 minutes.
50 g unsalted butter
50 g sugar
Bitter 20cm Savarin formCover the inside of the form with sugarThe Savarin form covered with butter and sugar
Preheat the oven to 220ºC/Gas Mark 7. In the meantime, butter 20 cm Savarin form and sprinkle the sugar to cover the inside of the mould.
Arrange the apple halves in the formArranged apple halvesPour the sauce over the apples Carefully transfer the cooked apple halves and arrange them in the form. Take 3-4 tablespoons of the apple and caramel sauce from the pan and pour over the fruits. Pack them tightly. Bake the apples in the heated oven for 20 minutes. Then remove it and let it cool for 30-40 minutes.
Roll out the pastry to form a disc Cut out the discAdjust to the formCut out a small disc in the pastry
Remove the pastry from the fridge. Roll it out and cut out the disc slightly bigger than the form. Then cut out a small disc in the big one. 
Cover the baked apple halves with the pastryFold the pastry in, between the form and the applesPastry ready to bakeBaked pastry and apples
Cover the form with the baked apples halves and fold the edge of the pastry in between the apples and the mould. Lower the temperature to 200ºC/Gas Mark 6 and bake the tart for 25-30 minutes until the pastry is golden brown. Set aside for 4 hours.
Run the palette knife around Cover the form with s serving plateTurn the form downUnmould the tart
Before removing the mould, run the palette knife around the edges. Then cover the form with the serving plate and turn it down. Unmold the tart and serve. Keep the tarte in the fridge. It's getting better with time, if you can save a piece.

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