Rosemary-Apple Tarte Tatin
Prep time: 0:15 Overall time: 0:25
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4 lg. eating apples, peeled, cored and sliced *
3-1/2 oz. sugar
1/8 qt. water
2 sprigs rosemary
1 shortcrust pastry lid **
Place sugar in a shallow frying pan, and melt over a medium heat (resisting the temptation to stir). Once the sugar has turned a mahogany colour, add the water, and immediately remove from the heat. Add the 2 sprigs of rosemary, then carefully add the apples to the caramel in a circular pattern (remember the sugar is incredibly hot, so either be careful or wait until it cools a little). Add the pastry lid, fitting it to the size of your pan. Place the tart in a 425°F/220°C oven and bake until the pastry is cooked.
Being careful, remove from the oven. Place an upturned plate on the pastry lid and flip the pan over (the tart should come straight out of the pan easily with the apples face up). You can remove the rosemary at this point if you like, cut into slices and serve with clotted cream. Serve immediately.
A strange idea that seems to work well...
* Make sure they are not cooking apples as you don't want them to fall.
** Homemade is best, but a good bought pastry would do.
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