Inspired by Raymond Blanc's cooking program, saw his guest chef made Tart Tartin served with slivers of Stilton on top, and the approving smile on the master's face. I copied using semi-dried apple to reduce cooking time, and used short crust pastry instead of puff pastry, much easier to make at home and equally good result.
Apple upside down pie with Stilton Apple upside down pie in preparation
halved apples for semi-drying, should be placed with flat side up instead
1. Make short crust pastry
2. Cut cooking green apple into halves
without core, place with the flat side up on baking tray, dry in oven at 130˚C
until 1/3 shrunk, around 2 hours. I made a large batch for later use.
3. Smear cold butter to 2mm thick in the bottom of baking dish, sprinkle another 2mm sugar on top, arrange semi-dried apple on top, flat side up.
4. Roll out pastry to a cm bigger than baking dish, cover the apples and tug edges inside the rim. Using a toothpick to poke holes in the pastry to let steam out.
5. Bake at 190˚C until pastry golden, around 20 minutes, flip upside down onto a plate and serve with slivers of Stilton on top.
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