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Apple tarte tatin

A winner that takes no time to make but looks fabulous. Make individual ones for added wow factor at your next dinner party

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26 JANUARY 2011

Ingredients (Serves 4-6)

  • 150g/5oz plain flour
  • 125g/4½ oz caster sugar
  • 150g/5oz butter
  • 2 egg yolks
  • Juice of 1 lemon
  • 4-6 eating apples, peeled, cored and halved
  • 1 x 2ltr tub of Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream

Method

Put the flour in a food processor together with 100g each of the caster sugar and butter. Blend until the mixture resembles fine breadcrumbs then add the egg yolks and combine until the pastry cleans the bowl. Remove from the food processor, wrap in clingfilm and chill for 30 minutes.

Meanwhile, preheat the oven to 200°C, 400°F, Gas 6.

Melt the remaining butter in an ovenproof frying pan then add the rest of the caster sugar and the lemon juice. When the sugar has melted, add the apple halves, coat well in the syrup and arrange in the frying pan, cut side up.

Roll out the pastry to cover the apples. Trim it and prick with a fork then bake in the oven for 20 minutes. Reduce to 170°C, 325°F, Gas 3 and bake for another 20 minutes.

Remove from the oven, run a knife around the edge and rest before turning out onto a serving plate. If any apple remains in the pan, gently place it back on the tart.

Serve warm with a scoop of Kelly’s Cornish Dairy Vanilla Ice Cream.

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