APPLE TARTE TATIN MARY BERRY RECIPES

Steps:

• Preheat the oven to 250C/500F/Gas 9.
• First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
• Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
• For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
• Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
• Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.
• Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
• Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
• Serve warm with double cream, crème fraîche or vanilla ice cream.

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.
• Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar.
• On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish.
• Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go.
• Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.
• Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.
• Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown.
• Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above.