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Tarte Tatin
(serves 6)

Pate brisee

2 cups all-purpose flour
1 egg
1/2 tsp salt
3 Tbs heavy cream
3/4 cup unsalted butter

Place flour in large bowl: place other ingredients in well in
centre. Gradually blend ingredients into pastry. Chill 2 hrs
before rolling out 5mm thick to 25cm diameter. Keep pastry cool.


Fruit topping

1/4 cup unsalted butter (softened)
1/3 cup brown sugar
1/3 cup white sugar
4-5 tart firm cooking apples

Mix sugars together. Butter thickly a 22cm tart pan: cover with
1/2 cup sugars.

Peel, core and slice apples: lay on sugar in neat pattern. Dot
with remaining butter. Cover pan with pastry (to overhang).

Bake at 200C/400F for 25 mins.

Turn pan upside-down onto plate: lift off pan to reveal tart. If
necessary, broil until apples are caramelised.

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