Ingredient:
90 g (3 oz) butter
90 g (3 oz) demerara sugar
1 kg (2 lb) Cox’s apples or similar firm eating apples
Grated zest and juice of 1 lemon
Pastry:
175 g (6 oz) plain flour
125 g (4 oz) chilled butter, cut into cubes
30 g (1 oz) icing sugar
1 egg yolk
About 1 tbsp cold water
Shallow 23 cm (9 in) round Cake Tin
Method:
Make the pastry: put the flour into a large bowl and add the butter. Rub in until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then mix in the egg yolk and enough water to make a soft, but not sticky, dough. Wrap and chill for 30 minutes.
Put the butter and sugar into a pan and heat very gently until the sugar dissolves. Increase the heat and cook gently for 4-5 minutes until the mixture turns dark golden brown and is thick, but pourable. Pour evenly over the bottom of the tin.
Peel, core, and slice the apples. Toss them with the lemon zest and juice. Arrange in the cake tin.
Roll out the pastry on a lightly floured surface into a round slightly larger than the tin. Lay the pastry over the apples, tucking the excess down the side of the tin.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes until the pastry is crisp and golden. Invert a serving plate on top of the tin, turn the tin and plate over, and lift the tin to reveal the caramelized apples. Serve warm or cold.
90 g (3 oz) butter
90 g (3 oz) demerara sugar
1 kg (2 lb) Cox’s apples or similar firm eating apples
Grated zest and juice of 1 lemon
Pastry:
175 g (6 oz) plain flour
125 g (4 oz) chilled butter, cut into cubes
30 g (1 oz) icing sugar
1 egg yolk
About 1 tbsp cold water
Shallow 23 cm (9 in) round Cake Tin
Method:
Make the pastry: put the flour into a large bowl and add the butter. Rub in until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then mix in the egg yolk and enough water to make a soft, but not sticky, dough. Wrap and chill for 30 minutes.
Put the butter and sugar into a pan and heat very gently until the sugar dissolves. Increase the heat and cook gently for 4-5 minutes until the mixture turns dark golden brown and is thick, but pourable. Pour evenly over the bottom of the tin.
Peel, core, and slice the apples. Toss them with the lemon zest and juice. Arrange in the cake tin.
Roll out the pastry on a lightly floured surface into a round slightly larger than the tin. Lay the pastry over the apples, tucking the excess down the side of the tin.
Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 25-30 minutes until the pastry is crisp and golden. Invert a serving plate on top of the tin, turn the tin and plate over, and lift the tin to reveal the caramelized apples. Serve warm or cold.
