Tarte Tatin

Ingredients

• 6 medium apples (e.g., Braeburn or Gala)
• 150g Granulated sugar
• 80g Butter, cubed
• 1 Prise Pinch of salt
• 200g All-purpose flour (Type 405)
• 100g Cold butter, cubed (for the pastry)
• 1 EL Cold water

Instructions

1. For the pastry: In a bowl, combine flour, 100g cold butter, and a pinch of salt until crumbly. Add 1 tbsp cold water and quickly knead into a smooth dough. Wrap in plastic film and refrigerate for at least 30 minutes.
2. Peel, quarter, and core the apples.
3. In an oven-safe skillet (approx. 24 cm diameter, ideally cast iron) that can also be used on the stovetop, melt 150g sugar over medium heat without stirring until it caramelizes to a golden brown.
4. Carefully add the 80g cubed butter to the caramel and stir until melted. Remove the pan from the heat.
5. Arrange the apple quarters tightly and decoratively in the pan over the caramel, cut sides facing up. The apples should be as close together as possible.
6. On a lightly floured surface, roll out the dough slightly larger than the diameter of the pan. Place the dough over the apples and gently tuck the edges under the apples.
7. Bake in the preheated oven at 180°C (350°F) for about 40-50 minutes, until the pastry is golden brown and crisp and the apples are tender.
8. Remove the tart from the oven and let rest for 10 minutes. Then, carefully place a plate over the pan and quickly invert the tart with a swift motion. Be careful of hot caramel!
9. Serve warm, perhaps with a scoop of vanilla ice cream or crème fraîche.

Nutrition