TARTE TATIN  

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Make a short crust pastry out of the butter, sugar, flour, salt and egg. While preparing the apples, roll the dough up in some clingfilm and let it rest for about an hour in the fridge. Peel, core and cut the apples into quarters. (There is a lot of debate of what kind of apples are best; I tend to use Cox Oranges as they are quite firm and I like their sweetness). Heat the oven to about 180° C. Let the rest of the butter melt in a tart dish (I reckon a ceramic one works better than a metal one, though I don’t know why). When the melted butter is starting to bubble, add about half of the sugar and place the apples on top of the sugar. Pour the rest of the sugar on top of the apples. Put the dish back in the oven until the sugar has caramelized and you can see the caramel peeking out from beneath the apples. Roll out the pastry and place it on top of the apples. The thing is that it really does not matter if the pastry rips when you place it on top, but it is important that the apples are completely covered by the pastry. Bake for about 40 min or until the pastry is golden brown.

-200 g Flour -100 g Butter -1 Egg -a pinch of Salt -2 kg of Apples -200 g of Sugar -150 g of Butter

 

 

 

 

When the tart is finished, take it out of the oven and let it cool ever so slightly. Turn it out onto a serving plate so that the pastry is at the bottom and the caramelised apples on top. Serve with either crème fraîche or vanilla ice cream. Enjoy!

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