French Tarte Tatin

Instructions

1 To make the pastry, rub together the flour and butter with your fingertips until
it resembles breadcrumbs. Mix in the sugar.
2 Add the egg yolks and, with a round-bladed knife, use a cutting motion to mix
until the breadcrumbs gather together to form a ball. Turn the pastry ball out
on to a floured surface, dust your hands with a little flour and knead the
pastry together until smooth.
3 Wrap and chill in the fridge for 30 minutes. Place a 20 - 25 cm ovenproof frying
pan over a medium heat, and melt the butter and sugar until syrupy.
4 Heat the oven to 200°C/gas 6.
5 Arrange the apple quarters in the frying pan and cook for 15 minutes: this gives
the golden colour to the apples and allows the sugar to turn to caramel.
6 Roll out the pastry on a lightly floured surface to a size slightly greater than
the frying pan. Remove the frying pan from the heat and quickly lay the pastry
over the apples, tucking in any excess around the edges. Place in the oven and
cook for 20 minutes, then reduce the heat to 160°C/gas 3 and cook for a further
20 minutes.
7 Remove from the oven and gently ease a knife all the way around the edge of the
tart. Place a large heatproof plate upside down on top of the frying pan and
quickly turn over the pan and plate, releasing the tart on to the plate.
8 Lift off the frying pan to reveal golden brown apples and a syrupy sauce.