TARTE TARTIN

Using Dinkel flour gives this pastry a slightly nutty taste, which beautifully complements the caramelised apples.

Serves 6

1 1/4 cups Dinkel (spelt) flour
2 tbsp sugar
1 pinch salt
100 gm cold butter, cubed
2 tbsp ice cold water
4-5 Splendour apples, peeled, quartered and cored
50 gm butter
1 tbsp cold water
3/4 cup sugar
Good Grocer gelato, to serve

Place flour, sugar, salt and butter in a bowl. Use your fingertips to rub in the butter until crumbly (or use a food processor for this step). Stir in the water to combine into a firm dough. Turn dough out onto a work surface and press into a disc. Wrap in plastic wrap; chill for 30 minutes. 

Roll out pastry on a lightly floured work surface to form a circle 30cm in diameter and 5mm thick. Prick pastry all over with a fork and set aside until required. 

Preheat oven to 200°C. Smear 50g butter over the base of a 24cm frying pan with an ovenproof handle. Add water and sugar then arrange apples, rounded side down, in the pan. Place pan over medium-high heat for 15-20 minutes, shaking regularly until the butter and sugar have caramelised and turned golden brown. 

Lay the pastry circle over the apples (the loose fit is to allow for shrinkage during cooking). Bake for 30 minutes or until pasty is brown. Remove pan from the oven, allow tart to firm in the pan for 2-3 minutes before inverting onto a serving plate so that the fruit is on the surface. Serve warm with scoops of Good Grocer gelato - I recommend Vanilla Bean or Salted Caramel gelato.