French Tarte Tatin

Name: French Tarte Tatin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 2 TABLESPOONS + 100 g sugar; 1 knife tip Salt; 125 g cold + 40 g soft butter/margarine; 1 Egg (Gr. M); 7-10 Tbsp Grease; 6 (approx. 1 kg; e.g. Boskop) small sour apples; 7-10 Tbsp Flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
2 TABLESPOONS + 100 g sugar
1 knife tip Salt
125 g cold + 40 g soft butter/margarine
1 Egg (Gr. M)
7-10 Tbsp Grease
6 (approx. 1 kg; e.g. Boskop) small sour apples
7-10 Tbsp Flour

Directions

1
Knead flour, 2 tablespoons of sugar, salt, 125 g fat in pieces, egg and 2 tablespoons of ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 1 hour
2
Grease a tart or pie dish (28 cm Ø). Spread 100 g sugar evenly on the bottom of the mould. Caramelize in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 20 minutes until golden yellow. Peel apples, cut them into six parts and remove seeds. Place on the caramel mixture. Spread 40 g fat in flakes evenly over the caramel mass
3
Roll out the dough on a little flour, slightly larger than the form. Place on the apples. Press down gently at the edge. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Turn out onto a cake platter immediately. Remove the tin. Serve the tart possibly lukewarm. Serve with: whipped cream or crème fraîche