Recipe: Tarte Tatin

Instructions

Make the pastry dough:
Put the sugar into a bowl and add the flour and salt. Cut the butter into small pieces and incorporate. Add 10 ml (2 tsp water) and the egg, and mix until a smooth dough forms. Roll the dough into a ball and chill in the refrigerator for 1 hour. Preheat the oven to 180°C (350°F).

Make the caramel:
Put the sugar into a tarte tatin pan and add 30 ml (2 tbsp water) - just enough to moisten the sugar. Heat on the stovetop over low heat until it turns dark, then remove the pan from the heat and cool.

Prepare the apples:
Peel and core the apples. Cut into large wedges.

Finishing:
Arrange the apple wedges in a rosette pattern over the cooled caramel, then add remaining pieces at random over the others.

Roll out the dough into a circle approximately the size of the pan, then place on top of the apples, trimming off any excess. Bake for 40 minutes. The apples should be soft and the pastry crispy.

Take the tarte out of the oven and wait a few minutes before turning it over onto a plate. Serve warm with the heavy cream.

Drink suggestion: farm cider from Brittany