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Apple tarte tatin
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Rhubarb and apple pie with warm cinnamon custard
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90g butter, chopped
½ cup caster sugar
4 cooking apples, peeled,
1 sheet frozen shortcrust
whipped cream, to serve
Preheat oven to moderate, 180°C.
Melt butter in an ovenproof 20cm frying pan until bubbling. Stir in sugar.
Arrange apple in pan, cut side up. Simmer gently 15 minutes, basting apples in butter mixture occasionally until syrupy and almost tender.
Cut pastry into a 22cm circle. Cover apples with pastry, tucking edges under fruit. Bake in oven 30 minutes, until pastry is golden. Set aside to cool.
Invert onto a plate to serve. Accompany with whipped cream.
This classic French dessert is traditionally made using puff pastry, which will give you a light, flakybase, as opposed to this crunchy, crumbly version.
Use a combination of apples and pears, if preferred.
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