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Tarte Tatin

110g/4oz butter cut into small pieces
175g/6.5oz plain flour
2 tbsp caster sugar
1 egg
2-3 tbsp water or milk
60g/2oz unsalted butter
squeeze of lemon
5 heaped tbsp sugar
8 large Cox's Orange Pippin apples

Work the butter very well into the flour and sugar then add the
egg and enough water or milk to bind the soft dough. Wrap in cling
film and chill for 30 minutes.

Melt the butter in a 25cm (10 inch) round metal mould over a low
flame. Add the lemon juice and sugar and stir until it turns brown.
Peel, core and slice the apples. Arrange a layer of concentric
circles over the caramelised butter and sugar and fill with layers
of the rest of the sliced apples.

Roll the dough out on a floured board with a floured rolling pin
and cut a circle to fit inside the tin (mould). Lift it gently and
lay it over the apples, pressing down on them gently. Bake at 230
Deg C/450 Deg F/Gas Mk 8 for 30 minutes or until it is lightly
browned. Remove from the oven, cut round the edges and invert it
quickly onto a flat serving dish.

Notes: Be sure to cook the caramel to a darkish brown to the point
where it has a good "nose". Make the pastry a bit larger than the
mould and tuck the outside down the side of the apples using your


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