Title: Tarte Tatin (Upside Down Apple Tart)
Categories: Dessert Fruit Pie French
Yield: 4 Servings

1/2	oz	Butter
2	oz	Soft brown sugar
1	lb	Russet apples
PASTRY
4	oz	Plain flour
2	oz	Butter
1	oz	Icing sugar
1		Egg yolk; mixed with
1	tb	Water

Preheat oven to Reg Mk 4, 350øF 180øC Melt butter and brush over the inside of a 7« to 8" cake tin. Line with a disk of greaseproof paper and brush again with butter. Sprinkle evenly with brown sugar. Make pastry as Roll pastry out to a circle the size of the tin and trim to fit. Set aside in the refrigerator while making the filling. Peel core and slice thinly the apples. Arrange in circles over the sugar. Lift pastry carefully and lay over the apples. Press down gently. Bake in pre-heated oven until pastry is crisp and brown abt 35-40 minutes. Allow to cool 5 minutes before turning out, upside down onto a serving plate. Remove the paper, serve hot, with cream.

Recipe (traditional French) Mili Golding GLC Evening class MMed IMH Georges' Home BBS 2:323/4.4

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