Tarte Tatin

Preparation Time: 75 minutes
Cooking Time: 45 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 12

Tarte Tatin is a French specialty invented and baked by the Tatin sisters in their restaurant La Garre in Lamotte-Breuvron, a town south of Orleans.

Prepare a shortcrust pastry from the ingredients, shape it into a ball, wrap it in foil, and place it in the refrigerator for 50 minutes.
Wash the apples, peel them, and cut them into wedges. Remove the cores. Place a slightly deep round baking dish on the stove and melt the butter in it, then sprinkle with sugar. Arrange the apple wedges tightly in the dish so that the bottom is completely covered. Simmer the apples over moderate heat for 15 minutes, allowing the sugar to caramelize and the mixture to bubble slightly.
After 15 minutes, remove the dish from the heat and let the apples cool slightly. Preheat the oven to 220 °C. Roll out the dough on a floured surface into a round shape slightly larger than the dish. Place the dough over the apples and press the edges firmly against the sides. Work quickly to prevent the dough from softening due to the warm apples.
Bake the tart in the preheated oven for 20 to 25 minutes until golden brown and crispy. Remove it from the oven and let it cool for 10 minutes. Place an upside-down plate or large serving dish over the dish and carefully flip it over. Be cautious to avoid being splashed by the liquid from the dish.
Let the tart cool slightly, slice it, arrange it on plates, and serve warm.

You can serve the tart with a scoop of homemade vanilla ice cream.