tarte tatin

Ingredients

Directions

1. 1

   Knead the flour, 2 tablespoons of icing sugar, salt, 125 g of softened butter, egg and 2 tablespoons of cold water into a smooth short pastry. Wrap in foil and put in a cool place for about 1 hour. Wash and peel apples and cut them into quarters or sixths depending on size. Cut out the core. Put the remaining icing sugar and 50 ml water in a large pan and caramelise until golden brown. Melt the remaining butter. Add apples and butter to the caramel mass and steam over medium heat for 4-5 minutes, turning.

2. 2

   Place the apples with the caramel liquid in a greased tart tin (28-29 cm Ø) and arrange the apple pieces in a circle in the tin using a turner and a fork. Roll out the dough on a floured work surface slightly larger than the tin. Roll the dough loosely on the dough roll and let it roll over the apples. Carefully press any protruding edges of the dough downwards into the tin. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 35 minutes. When still hot, turn out of the tin onto a cake plate and let cool down a little. Serve lukewarm with semi-stiff whipped cream