Pippins apples, peeled, cored and thickly sliced
cream, to serve
To make the
pastry, cream the butter and sugar in a bowl until pale and creamy. Beat
in the egg, then sift in the flour and salt and mix to a soft dough.
Knead lightly on a floured surface, then wrap and chill for 1 hour.
Grease a 23cm or 9" cake tin then add 50g of the butter. Place the cake
tin on the hob and melt the butter gently. Remove and sprinkle over 50g
cup of the sugar. Arrange the apple slices on top, then sprinkle with
the remaining sugar and dot with the remaining butter. Preheat the oven
to 450F, Gas 8. Place the cake tin on the hob again over a low to medium
heat for about 15 minutes, until a light golden caramel forms on the
bottom. Remove the pan from the heat.
Roll out the
pastry on a lightly floured surface to a round the same size as the tin
and lay on top of the apples. Tuck the pastry edges down round the sides
of the apples. Bake for about 20-25 minutes, until the pastry is golden.
Remove the tart from the oven and leave to stand for about 5 minutes.
Place an upturned plate on top of the tin and holding the two together
with a dish towel, turn the apple tart out on to the plate. Serve while
still warm with whipped cream.
apples are perfect for this tart because they hold their shape so well.
If they are not available, use another firm, sweet eating apple instead.
This delicious caramelized fruit tart from France, known as Tarte Tatin,
was originally created by the Tatin sisters who ran a popular restaurant
in Sologne in the Orléanais.