-
On a lightly floured surface, roll out
the pastry into a 28cm/ 11 in round less than 5mm/ 1/4 in thick.
-
Transfer to a lightly floured baking
sheet and chill.
-
Peel the apples, cut them in half
lengthways and core.
-
Sprinkle the apples generously with
lemon juice.
-
In a 25cm/ 10in tarte tatin
tin, cook the butter, sugar and cinnamon over a medium heat until
the butter has melted and the sugar has dissolved, stirring
occasionally.
-
Continue cooking for 6-8 minutes,
until the mixture turns a medium caramel color, then remove the tin
from the heat and arrange the apple halves, standing on their edges,
in the tin, fitting them in tightly since they shrink during
cooking.
-
Return the apple-filled tin to the
heat and bring to a simmer over a medium heat for 20-25 minutes,
until the apples are tender and colored.
-
Remove the tin from the heat and cool
slightly.
-
Preheat the oven to 230C/ 450F/ Gas
8.
-
Place the pastry on top of the
apple-filled tin and tuck the edges of the pastry inside the edge of
the tin around the apples.
-
Pierce the pastry in two or three
places, then bake for 25-30 minutes, until the pastry is golden and
the filling is bubbling.
-
Leave to cool in the tin for 10-15
minutes.
-
To serve, run a sharp knife around
edge of the tin to loosen the pastry.
-
Cover with a serving plate and,
holding them tightly, carefully invert the tin and plate together
(do this carefully, preferably over the sink in case any caramel
drips).
-
Lift off the tin and loosen any apples
that stick with a palette knife.
-
Serve warm with cream.
