Tarte Tatin
Ingredients
The Crust
- 250 g Flour
- 1 Egg
- 30 g Almond flour
- 80 g Icing Sugar
- 140 g Butter, Soft
- 1 pinch Salt
The Caramel
- 100 g Sugar
- 2 tbsp Water
The Apples
- 4 Apples
- 20 g Sugar
- 60 g Butter
Instructions
The Crust
- In a large bowl, mix the soft butter, the egg, the icing sugar and the almond flour until smooth.
- Then add the flour.
- Mix together until you can make a ball.
- Refrigerate for one hour or until you are done making the rest of the recipe.
The Caramel
- In a small sauce pan, pour the sugar with 2 tbsp of water.
- Cook at medium until it boils and take a nice caramel colour.
- Pour the hot caramel onto a round cake pan.
The Apples
- Peel and cut the apples into large chunks.
- In a pan, add the butter and cook at medium heat. Add the apples and sprinkle the vanilla sugar, Let it cook for a few minutes.
- Remove the apples from the heat and let them cool down in the juice.
Make the Tarte Tatin
- Get the crust from the refrigerator and roll it down 2,5 cm (1 inch) more that the size of you cake pan and 3mm (1/8 inch) thick.
- Arrange the apples onto the cake pan on the caramel. Make sure all the apple chunks are really close to one another and add smaller pieces to cover the caramel completely.
- Put the crust on top and fold the dough inside.
- Bake for around 40 minutes at 350F (180C).
- Remove from the oven and allow to cool down for half an hour.
- Turn it upside down on a presentation plate and voila!