This is how it's made Tarte Tatin

  1. Place the flour and 100g  Stork in a mixing bowl and rub in until mixture resembles breadcrumbs. Add 50g sugar and the egg and mix to form dough. Knead lightly to smooth dough. Wrap in cling film and chill
  2. Preheat oven to 250°C, 230°C fan oven, Gas mark 9. Peel and core apples into eighths. Sprinkle the corn flour onto a plate and roll the apple slices in it to cover. Line the bottom of a 22cm spring form tin with baking paper and brush liberally with 50 g Stork. Sprinkle 75g sugar and cinnamon over the Sanella. Arrange the apple over the top.
  3. Roll out dough on a lightly floured work surface to the size of the spring form tin, place over the apples and press the edges to seal.  Prick several holes in the dough with a fork. Bake the Tarte Tatin in the  preheated oven for 10 minutes reduce the temperature to 200°C, fan 180°C, Gas mark 6 and cook for a further 15-20 minutes until golden brown and cooked through.
  4. Allow to cool for 10 minutes after baking. Then loosen the Tatin with a knife and remove the ring. Turn out the Tarte Tatin onto a plate; carefully remove the base of the tin and baking paper. Enjoy still warm with vanilla ice cream or a dollop of whipped cream.
  • Temperature: 200C oven, 180C fan, Gas 6 oC
  • Baking time:
  • Serves: 8