Tarte Tatin

Ingredients

• Wheat Flour 10 oz
• Butter 10 oz
• Salt a pinch
• Whole egg 1 piece
• Water 0 fl oz
• Apple 10 pieces
• Sugar 5 oz

Step-by-Step Guide

Step 1

Sift the flour onto a work surface, add 125 grams of butter, salt, and mix with your hands until crumbly.

Step 2

Shape the mixture into a volcano form, add the egg yolk into the well, and knead the dough while adding water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 3

Peel the apples, cut them in half, and remove the cores.

Step 4

In a deep skillet (the skillet should be oven-safe) or a special tarte Tatin dish, melt the butter.

Step 5

Add the sugar and bring it all to a beautiful brown caramel. Remove from heat.

Step 6

Place the halved apples tightly in the skillet with the caramel. Return the skillet to the heat and warm for 5–10 minutes over high heat.

Step 7

Roll out the dough on a surface lightly dusted with flour to a thickness of 3–4 mm. Cut out a circle that is 2 cm larger in diameter than the pan.

Step 8

Cover the apples with the dough, tucking the edges inward into the dish. Make a small hole in the center of the pie to allow steam to escape.

Step 9

Bake in an oven preheated to 355°F until the dough is fully cooked.

Step 10

Cover the finished tart with a large plate and quickly flip it over.