Apple tart tatin
white self-raising flour
reduced fat oil spread
⅓ cup(s), (80g)
green apple, unpeeled
4 large, peeled, cored, quatered
no-fat, no added sugar vanilla yoghurt
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base with baking paper.
- Combine plain and self-raising flours and caster sugar in a large bowl. Using fingertips, rub in 1 tablespoon (20g) spread until mixture resembles breadcrumbs. Add yolk and milk and stir to make a soft dough. Place dough on a lightly floured surface and knead for 30 seconds. Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, heat remaining spread in a large non-stick frying pan over medium-high heat. Add apple and cook, turning, for 3–4 minutes or until golden. Add brown sugar and juice and stir until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes. Uncover and cook, turning, for 3–4 minutes or until apples are just tender and sauce has thickened.
- Arrange apples, core-side up, in prepared tin. Drizzle with sauce from pan. Place pastry between 2 sheets of baking paper and use a rolling pin to roll it out to a 24cm circle. Cover apples with pastry, pushing pastry down between edge of tin and the apples. Bake for 25–30 minutes or until puffed and golden. Stand tart in pan for 5 minutes before turning out onto a serving plate. Serve with yoghurt.