TARTE TATIN

Ingredients
Pastry
- 250 g flour,
- 125 g butter, cubed
- Pinch of salt,
Caramelized apples
- 8 apples, peeled, quartered and cored
- 120g butter
- 120g sugar

PREPARATION
Pastry dough
Put all ingredients in a large bowl. Work butter from the tip of your fingers. Don’t allow it to be fully integrated to the flour. Use a few table spoons of cold water to bring dough together. Small pieces of butter must remain.
Wrap the dough in cling film and place it in the fridge.
Caramelized apples
Preheat oven at 180°C.
Using an oven resistant dish, make a caramel with butter and sugar.
Place apples inside – do not hesitate to over garnish as they will collapse - and cook on low heat for 30 minutes.
Roll out pastry. Cover apples and put remaining dough inwards. Perforate dough.
Bake for 35 minutes.
Remove dish from the oven, let it cool slightly (10 minutes) and unmold.
Serve slices of tarte tatin with a generous dollop of creme fraiche or ice cream.