Wallisappletartincake Recipes

APPLE TARTE TATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

WALLIS' APPLE TARTIN CAKE

Steps:

• Apple mix:.
• Peel, core and slice the apples and set aside.
• In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast!
• Add the apples and cook for 60 seconds.
• Pour mix evenly into a well greased and well lined 20cm round cake tin.
• Let cool while making the cake mix.
• Cake:.
• In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
• Add the water a little at a time. It will be quite thick, this is correct.
• Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork).
• Place into a pre-heated 200oC oven for 50 -55 minutes.
• Once cooked, cool in the tin for 10 mins and then turn onto a plate.
• traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.