RECIPES

TARTE TATIN

INGREDIENTS

Tart

240g

Prima Hong Kong Flour

½ tsp

Salt

1 tbsp

Sugar

120g

Chilled Unsalted Butter (cut into cubes)

2 nos

Eggs, lightly beaten

Filling

70g

Melted Butter

160g

Brown Sugar

5 nos

Fresh Apples

1 no

Lemon
Chopped Pistachio for topping (optional)

Make 2 tarts

PROCEDURE

  1. Peel and core the apples. Cut into 8 pieces per apple and soak them in the lemon juice for 30 minutes. Leave aside.
  2. To make the tart base, combine the Prima Hong Kong Flour, sugar and salt in a mixing bowl. Pour the butter cubes into the flour mixture and mix at low speed until it resembles coarse crumbs.
  3. Combine the coarse crumbs with the eggs until a soft dough is formed. If dough is over sticky, add some flour. Do not overmix.
  4. Divide the dough into 2 round balls and lightly flatten (around 240g each). Cover with cling wrap and chill the dough until firm.
  5. Preheat oven to 200oC.
  6. Drain the lemon juice from the apples and tap the apples completely dry with a kitchen towel. Leave aside.
  7. Add brown sugar into the melted butter to form a thick paste. Line the butter-sugar paste in an 8” round pan. Arrange the apples on top, keeping them as close to each other as possible.
  8. Take the chilled dough out and roll out the dough on a floured surface, about 3mm thickness.
  9. Cut out a 23.5cm diameter circle and drape it over the apples. Tuck the edges down around the apples and poke holes onto the pastry.
  10. Bake the tart in the oven at 200oC for about 50-60 minutes until it is golden brown and crisp.
  11. When done, let the tart cool down for a few minutes before inverting onto a plate.
  12. Top with chopped pistachio and serve warm.