Ingredients
- Pastry dough
- 140 grams flour, all-purpose
- 45 grams rice flour
- 45 grams sugar, caster
- ¼ teaspoon salt
- 110 grams butter, unsalted
- ⅞ egg beaten
- Filling
- 110 grams butter, unsalted
- 110 grams sugar, caster
- 1 ⅜ kilograms apples, green peel, core, cut 6ths
- 1 lemon zest only
Directions
1. Make the pastry: Add flours, sugar and salt to magimixer, whiz. Add butter until breadcrumb consistency. Mix in egg a portion at a time. When coarse clumps, remove from container, flatten into disc and refrigerate until chilled. |
2. Filling: Melt butter in 10" frying pan with metal handle. Blend in sugar and remove from heat. Arrange apple slices over melted butter and sugar. Sprinkle with lemon zest. |
3. Preheat oven to 375*F/190*C/GM 5. |
4. Place frying pan over medium heat until butter and sugar start to caramelize. Do not cook too slowly, else apples get too soft. You should be able to smell the change. Remove from heat. |
5. Roll the pastry into 1/4" thick circle, to fit the top of the pan. Lay it on top of the apples and press down lightly. Bake in oven for 25-30 minutes until crust golden brown. |
6. Remove from the oven and allow to cool 2 minutes, then turn out on to a plate and serve warm. |
7. The tarte keeps well for at least one day, refrigerated. In fact, the large amount of butter becomes better incorporated and isn't so strong. Crust remains crispy. |
 Notes:Original was 225g crust (both flours) that made large copper skillet worth of crust. Too large of a tarte for servings. 185g crust worked great for medium-size skillet.Serving Ideas:Original serves 6, see "Notes" on pastry amount. |
Categories
DessertsPuddings, tarts/piesFruit
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
tarts/piesFruit DessertsPuddings
Tarte Tatin. To import, drag image to your MacGourmet recipe box.