The apples must completely cover the base of the pan you may need an extra apple! Remove the pan from the heat, and place the apple quarters in a concentric circle around the outside and any remaining pieces in the centre, keeping in mind that the tart will be flipped over when serving. Once the syrup is a golden-caramel colour, add the butter and swirl the pan again to distribute it through the caramel. Once the syrup starts to turn golden-brown, you may need to swirl the pan slightly to even out the caramelisation. Do not stir once it has come to the boil otherwise the syrup will crystallise. Increase the heat and boil the syrup until it starts to caramelise around the edges – about five minutes. Place the sugar and water in a medium-sized ovenproof saucepan set over a low–medium heat and stir until the sugar dissolves. Don’t worry if they go brown, and don’t cover in water or they will be too wet. Remove the core from each quarter and set aside. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.įor the filling: prepare the apples, by peeling them with a peeler to keep them in a nice rounded shape, then cut into quarters. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough soured cream to bring it together. You might add a little more soured cream, but not too much as the mixture should be just moist enough to come together. Add half of the soured cream and continue to blend. For the soured cream shortcrust pastry, place the flour, salt and butter in a food processor and blend briefly.
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