The season for Apple Tarts is upon us, and last night I set to on that pud suited to autumnal feasting: Une Tarte Tatin.
For the recipe see last year's post: Tarte des Demoiselles Tatin
It is important to use apples that don't fall to pieces, here I used Spartan, Cox and Egremont Russets.
And for the Pastry: 6oz Flour, 2oz Ground Almonds; 5oz Butter; 2oz Icing Sugar; 1 Egg; Vanilla Essence.
This morning, with the leftover pastry I made an Apple and Pear Tart. Glazed only with Brown Sugar.