Apple Tarte Tatin



150 g unsalted butter
250 g caster sugar
5 granny smith apples, peeled, quartered & cored

150g plain flour
40g caster sugar
125g unsalted butter, at room temp, diced
1 egg yolks
1 vanilla bean, seeds removed



Gently combine flour, caster sugar, butter, egg and vanilla bean in a large mixing bowl. Cover and rest dough for 10 minutes.

Melt butter in an oven safe frying pan over a medium heat. Add sugar and cook for 1 minute or until sugar just begins to caramalise.

Add apple pieces making sure they are well coated in the sugar mixture.

Reduce heat and simmer for 5 to 10 minutes or until apples begin to soften slightly and caramalised on the outside.

Take rested dough and roll out into a circle slightly bigger than the frying pan.

Lay pastry over apples and fold edges in to encase the apples.

Transfer pan to a preheated 200C for 15 – 20 minutes or until pastry is golden.