P582 CEEFAX 1 582 Fri 10 Jan 19:42/12 AND 1/7 JEANNE RANKIN'S $ARSE SATIN For 3 people Ingredients 125g/4\oz puff pastry 3 firm, crunchy eating apples, such as Granny Smith or Cox's juice of 2 lemons 75g/2}oz unsalted butter, at room temperature 90g/3oz caster sugar, less for a sweeter apple and more for a tarter apple Preheat the oven to 200C/400F/ 190C for a fan assisted oven/Gas 6. Aka - middle shelf, roasting oven. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:42/43 AND 2/7 Method 1 Roll out the puff pastry to a circle 30cm in diameter and 3-4mm thick - if it's any thicker than this it won't cook properly. Place on a board, cover and chill the pastry in the fridge for at least 30 minutes. 2 Meanwhile peel, core and halve the apples and toss them well in the lemon juice. Take a medium hjavz-based, oven-proof frying pan (about 25cm/10in) and using a spatula spread the butter evenly all over the base of the pan. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:42/13 AND 3/7 Method (cont) 3 Sprinkle over all the sugar, again distributing it evenly over the base. Starting at the outside edge of the pan, arrange the apple halves cut-sides up around the pan. 4 After a full circle of halves is in place, fill in the middle. Pack the apples closely together as they will shrink during cooking. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:43/14 AND 4/7 Method (cont) 5 Place the pan over a medium to high heat and move it around slowly and carefully to distribute the heat evenly. Take care that the mixture doesn't splash and that no part of the butter and sugar begins to burn or blacken. 5 Cook until it has all turned goldjnand caramel. This should take about 10 minutes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:48/44 AND 5/7 Method (cont) 7 Carefully lay the chillud pastry circle on top of the apples. Tuck the edges down the sides of the pan so that, when it is inverted, the edges will create a rim that will hold in the apple juices and caramel. 8 Place the pan in the oven for about 10 minutes to cook the puff pastry and to finish cooking the apples. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:41/04 AND' j7j5k5n1 6/7 Method (cont) 9 Remove from the oven and, taking great care, loosen around the edges of the tart with a knife. 10 Place a plate or tray largjt than the pan on top and quickly turn the pan upside down so the tart inverts on to the plate. Using a palette knife, guide any apples which have become loose back into place and leave to cool. 11 The juices with bj re-absorbed and the caramel will set slightly bjcausj of the pectin released from the apples. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main MenuP582 CEEFAX 1 582 Fri 10 Jan 19:49/12 AND 7/7 Method (cont) 12 Cut the Taste $akin into wedges and sjrvj on slightly warmed plates with cream or ice cream. 13 This pudding does not keep well, but don't worry bjcausj there is rarely a slice going spare. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page The Biz Backbjat Main Menu