For the dough 200 g flour, 3 tablespoons icing sugar, salt, 100 g butter in pieces, egg and 2 tablespoons ice-cold water first with the dough hooks of the hand mixer, then quickly knead with your hands.
Form dough into a ball, wrap in foil and chill for about 30 minutes. In the meantime peel apples, quarter them, remove seeds and cut them into slices. Sprinkle with lemon juice.
Caramelise 125 g icing sugar and 5 tablespoons of water in a Tatin baking tin (approx. 25 cm Ø) or an ovenproof pan until golden brown. Add 125 g butter and melt in it.
Immediately place the apple slices in a circle in the liquid caramel and steam over a low heat for 3-4 minutes. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
Roll out the dough round (25-26 cm Ø) on a little flour. Loosely roll up on a cake roll, unroll again over the apples. Cut off the edge to fit the tin. Bake in a hot oven for 30-35 minutes.
Let Tarte Tatin cool in the mould for 5-8 minutes until the caramel begins to set. Place a suitable plate on the mould. Press both against each other and turn them over with a swing. Remove the tarte tatin.