Sift the flour
into a bowl and rub in the butter, using your
fingertips, until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then make
a well in
the centre.
Add the egg and vanilla essence and
mix with a flat-bladed knife, using a cutting
action, until the mixture comes together in
beads. Gather the dough together,
then turn out on to a lightly floured surface
and shape into a disc. Wrap in Clingfilm and refrigerate for at least 30 minutes, to
firm.
Peel
and core the apples and cut each one into 8
slices. Place the sugar and water in a heavy-based 25cm/10in flying pan with a metal handle. Stir
over a low
heat for 1 minute, or until the sugar has
dissolved.
Increase the heat to medium and cook
for 4 to 5 minutes, or until the caramel turns
golden. Remove the pan from the heat. Place the apples slices in neat circles to
cover the base of the frying pan.
Return the pan to a low heat and cook for 10 to 12 minutes, until the apples
are
caramelized. Remove the pan from the heat and
leave to cool for 10 minutes.
Preheat the
oven to 220°C/425°F/Gas mark 7. Roll the pastry
out on a lightly
floured surface to a circle 1cm/1/2in larger than
the flying pan.
Place the pastry over the apples to cover them completely, tucking it down firmly at the
edges.
Bake for 30 to 35 minutes, or until the pastry
is cooked. Leave for 15 minutes before turning
out on to a plate. Serve warm or cold.
Desserts Recipes -
Tarte Tatin
Recipe
