Classic Tarte Tatin

Directions

1. 1

   Mix together flour, sugar + pinch of salt together + mix.

2. 2

   Slowly add in the cubed butter a little at a time. Continue mixing until you have a breadcrumb-like consistency.

3. 3

   Add in egg yolk + after about 3 mins the dough will start to come together.

4. 4

   Wrap it in cling film + into the fridge for 1hr.

5. 5

   Take the dough out of the fridge 15 minutes before you want to roll it.

6. 6

   Prep the apples.

7. 7

   Preheat the oven to 190C degrees + set a medium-sized frying pan that is suitable for the oven on medium-high heat.

8. 8

   Spread the butter slices in the pan and pour over the sugar.

9. 9

   Lay the apple pieces into the pan with the curved edge touching the bottom.

10. 10

    Sprinkle over vanilla + cinnamon.

11. 11

    Try and lay them in a neat circle around the outer edge before working your way towards the middle.

12. 12

    The apples should be stuffed quite tightly as they will reduce when baking in the oven.

13. 13

    Lightly dust a surface with flour + use a rolling pin to roll out the pastry.

14. 14

    Keep the pastry about 1cm thick + make sure that it is just a little bit wider than the frying pan.

15. 15

    Carefully top apples with pastry. Prod over with a fork.

16. 16

    Then into the middle of the oven for around 25-30mins.

17. 17

    The pastry should have gone a nice golden colour + be hard on top.

18. 18

    Use a knife to go round the pastry to make sure that nothing has stuck.

19. 19

    Then place a plate larger than the frying pan on top of the pastry.

20. 20

    Flip over the pan + gently lift up the pan.