‘Serve warm with cream, ice cream, crème fraîche or something else that’s yummy,’ says Kristy Pole of Farrington’s Farm Shop.
1. Make the pastry by hand or in a processor. Mix the dry ingredients together and rub in the butter.
2. Add the egg yolk and then the water gradually until the mixture combines, adding more if required. Wrap and chill.
3. Use an 11”/28cm tatin pan or a heavy bottomed oven-proof container. Cut the butter into thin slices and cover the base of the pan completely. Sprinkle the sugar over the butter in an even layer.
4. Peel, halve and core the apples and arrange on the butter and sugar. Pack the apples as tightly as you can to prevent them collapsing in the oven.
5. Put the pan on a moderate heat and cook for 20-30 minutes until the butter and sugar has formed a richly coloured caramel and the moisture from the apples has evaporated.
6. While the apples are cooking, heat the oven to 220°c/gas 7.
7. Roll the dough out on a floured surface to exactly fit the pan.
8. When the apples are ready put the pastry quickly over the apples, tuck in the edges and prick with a fork. Bake for 20-30 minutes until golden brown and crisp.
9. Cool slightly. Turn out carefully (there may be runny sauce) so the pastry is under the apples.
Farrington’s Farm Shop
Home Farm, Main Street, Farrington Gurney, Bristol, BS39 6UB.
Tel. 01761 452266. www.farringtons.co.uk