Soured Cream Shortcrust Pastry, recipe follows
4 Granny Smith or Golden Delicious apples
4 1/2 ounces caster sugar (superfine)
3 1/2 ounces water
2 tablespoon butter
1 egg, beaten
Serving suggestion: Whipped cream, ice cream or whipped cream with a little confectioners' sugar and cinnamon, or Calvados, for service
7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
2 tablespoons of sour cream or creme fraiche
Variations: Pear and ginger tarte tatin: Use 4 to 5 pears of medium ripeness, instead of the apples and add 1 teaspoon of grated fresh ginger root in with the butter. Add 1 teaspoon of ground cinnamon to the pastry. You can also make this with puff or sweet shortcrust pastry. If you wish, use golden caster or granulated sugar, but it is a little trickier to see when it is caramelized, so keep watching the pan. The mixture will go a shade darker than the original golden color and should take about 5 minutes in total over a medium-high heat. If it burns, I would suggest cutting your losses and starting again!
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