Tarte Tatin

• 170 g plain flour
• 55 g rice flour
• 140 g cold butter
• 55 g caster sugar
• 1 egg, beaten
• 110 g butter
• 110 g granulated sugar
• 1 12 kg cooking apples, peeled,cored and thickly sliced
• 1 lemon, zest of

1. Preheat the oven to 190 C or 375F Make the pastry.
2. You can do this by hand, using a wooden spoon as much as possible so your hands don't warm up the butter, but I find it easier to use a food processor.
3. Start by sifting the flour and ground rice into a large bowl.
4. Rub in the butter or whizz in the food processor until the mixture resembles breadcrumbs.
5. Stir in the sugar.
6. Add the egg and bind the dough together.
7. Refrigerate while you prepare the topping.
8. Melt the butter in a 25 cm or 10 inch deep frying pan with a metal handle.
9. Add the sugar and remove from the heat.
10. Arrange the apple slices over the melted butter and sugar in the base of the frying pan.
11. Sprinkle on the lemon zest and return to a medium heat.
12. Cook until the sugar starts to caramelize.
13. It will take 15-20 minutes and you will be able to smell the change.
14. The apples must turn a beautiful brown underneat.
15. Remove from the heat.
16. While the topping is cooking, you can roll the pastry into a circle big enough to cover the top of the pan and about 5mm or 1/4 inch thick.
17. Place over the top of the pan, trim to fit and bake for 25-30 minutes or until golden brown.
18. If you like, you can use a fork before baking to make a pretty design on top of the pastry.
19. Serve warm with whipped cream or vanilla ice cream.

flour, rice flour, cold butter, caster sugar, egg, butter, sugar, cooking apples, lemon

Taken from www.food.com/recipe/tarte-tatin-96667 (may not work)