Gluten Free Apple Tarte Tatin

Method

Puff Pastry

1. Put the flour and water into a bowl, mix together and form into a sticky ball of dough.
2. Cover and chill for 30 minutes.
3. Cut the butter into 2mm/⅛” thick slices, spread them out on a plate and refrigerate.

1st Folding

1. Dust the work surface liberally with flour, place the dough in the middle and dust dough with flour. Gently roll the dough into 15x20cm/6x8" rectangle.
2. Place a third of the chilled butter slices, in lines just touching each other, in the middle of the dough.
3. Gently lift the left and right sides of dough over the butter to meet in the middle and press around the edges to enclose all of the butter.
4. Fold the dough in half pinching the pastry together to cover any exposed butter.

2nd Folding

1. For the second time, dust the work surface and dough with flour and roll the dough into a 15x20cm/6x8" rectangle.
2. Lay another third of butter slices in the middle of the dough, so they are almost touching each other.
3. Gently lift the left and right sides of dough over the butter to meet in the middle and press around the edges to enclose all of the butter.
4. Gently flatten the top of the dough with the palm of your hand if it looks lumpy and carefully fold the dough in half, pinching the pastry together to cover any exposed butter.

3rd Folding

1. For the third time, dust the work surface and dough with flour and roll the dough into a 15x20cm/6x8" rectangle.
2. Lay the last third of butter slices in the middle of the dough, so they are almost touching each other.
3. Gently lift the left and right sides of dough over the butter to meet in the middle pinching the pastry together to cover any exposed butter.
4. Cover and chill until required.

Apple Filling

1. Pre-heat the oven.
2. Rub a little butter around the inside of 1lt/2pt deep round, or rectangular, oven dish and put the sugar and filling butter into the dish and bake for 15 minutes.
3. Remove the pastry from the fridge to allow it to come back to room temperature.
4. Quarter and core the apples, leaving the skin on.
5. Remove the dish from the oven, stir the sugar and butter, add vanilla and stir again.
6. Arrange the fruit, with the skin sideways, in the sugar mixture.
7. Return the dish to the oven and bake for 25 minutes then remove it from the oven.
8. Roll the prepared pastry into a circle the same diameter as your dish.
9. Carefully lift it onto the hot fruit, quickly tucking the pastry down around sides of the dish.
10. Make a couple of cuts in the pastry for steam to escape and return the dish to the oven.
11. Bake for 40-45 minutes until the pastry is golden.
12. Leave to cool for a couple of hours before placing a large plate over the dish and carefully inverting it so the apples are on top of the pastry.