Tarte Tartin

A favourite autumn dessert on The Food Farm. Angela uses apples, pears or even quinces (although you have to pre-cook the quinces a little).

2kg apples 125g butter 300g sugar

Pastry- Pate brisee

200g flour

100g butter, softened by pounding it with

a rolling pin

1 egg yolk

½ teaspoon salt

45ml water

Peel, core and slice apples (choose a variety that will hold its shape when cooked).

Make a well with the dry ingredients for the pastry and put the wet ingredients including the butter into it. Bring it together with your fingers and a pastry scraper until coarse crumbs are formed. If too dry, sprinkle a bit more water. Then blend into a dough by pushing with the heel of your hand. Shape into a ball and chill until firm – at least 30 minutes.

Melt the butter in a pan or tatin dish. Sprinkle in the sugar and cook over a medium heat without stirring until it starts to brown and caramelise. Stir gently. Continue cooking until golden brown. Let it cool in the pan for 5 minutes, then arrange the apple slices as closely as possible (they’ll shrink when they cook, so don’t leave any gaps). Cook until the juice begins to run, then raise the heat to cook them as fast as possible until the underside is caramelised. The longer you cook, the more delicious the apple caramel flavour. Cool for a few minutes.

Roll out the dough and put it over the top, tucking down the edges. Poke a hole in center with a knife to let the steam escape. Bake in the oven until pastry is firm and lightly brown, 20 minutes or so.

Take the tart out. Let cool for 10 minutes. Put a platter over the top of the pan and quickly invert.