Mini Tarte Tatin
SERVES 6
200g plain flour
100g cold butter
50g caster sugar
1 egg yolk
1 tsp ice cold water
6 Cox or Granny Smith apples, cored and chopped into wedges Juice of ¼ lemon
100g caster sugar
10g Demerera sugar
80g butter
To serve:
Vanilla ice cream 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Grease a six-hole muffin or Yorkshire pudding tray.
2 Place the flour, sugar and butter in a bowl. Working quickly, rub together until it resembles breadcrumbs.
3 Add the egg yolk, using a knife to combine. If the pastry seems a little dry, add the water.
4 Shape into a ball, roll in cling film and refrigerate for at least one hour.
5 Toss the apples in the lemon juice. Heat the sugar in a large pan.
6 When the sugar starts to melt, add the butter. Stir and add the apples. Take off the heat.
7 Roll out the pastry and cut six circles, big enough to cover the holes of the tray.
8 Divide the caramel apple mixture evenly into the muffin tray. Top with the pastry and press down.
9 Bake in the oven for 15-20 minutes, or until the pastry is brown. Serve with ice cream.