TARTE TARTIN : 130C/30 MIN.

INGREDIANTS:

LARGE APPLES: 1.2KG

UNSALTED BUTTER ,CHOPPED : 100GM

FIRMLY PACKED BROWN SUGAR 220GM

LEMON JUICE : 2 TABLESPOONS

PASTRY:

PLAIN FLOUR : 150GM

CASTER SUGAR : 2 TABLESPOON

COLD UNSALTED BUTTER ,CHOPPED :80GM

SOUR CREAM: 2 TABLESPOONS

METHOD:

* PEEL, CORE AND QUARTER APPLES.MELT BUTTER IN LARGE HEAVY BASED-BASED FRYING PAN; ADD APPLE, SPRINKLE EVENLY WITH SUGAR AND JUICE.COOK, UNCOVERED, OVER LOW HEAT,1 HOUR,TURNING APPLE AS IT CARAMELISES.

*PLACE APPLE, ROUNDED –SIDES DOWN, IN 23 CM PIE DISH; DRIZZLE WITH 1 TABLESPOON OF THE CARAMEL IN PAN .RESERVE REMAINING CARAMEL.PAVK APPLE TIGHTLY TO AVOID ANY GAPS, COVER REFRIGERATE WHILE PREPARING PASTRY.

*MAKE PASTRY

*ROLL DOUGH BETWEEN SHEETS OF BAKIN PAPER UNTIL LARGE ENOUGH TO COVER APPLE.PEEL AWAY ONE SHEET OF BAKING PAPER ;INVERT PASTRY OVER APPLE.REMOVE REMAINING PAPER ;TUCK PASTRY AROUND APPLE .BAKE ,UNCOVERED ,IN MODERATELY HOT OVEN ABOUT 30MINUTES OR UNTIL BROWNED.CAREFULLY TURN ONTO SERVING PLATE.

*REHEAT RESERVED CARAMEL OVER LOW HEAT; DRIZZLE OVER APPLE.

PASTRY:

PROCESS FLOUR, SUGAR, BUTTER AND SOURCREAM UNTIL INGREDIANTS JUST COME TOGETHER .KNEAD DOUGH ON FLOURED SURFACE UNTIL SMOOTH.COVER; REFRIGERATE 30 MINUTES.