Pies: Tart Tatin 04 by Recipe Cottage

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	Tart Tatin 04

		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 fingers.