Tarte Tatin is an upside-down caramelized apple tart, and apples are everywhere in the market and the temptation was too strong!!!

Serves 8

Ingredients:

For the crust (dough pie):

• 300g of plain flour
• 125g of soft butter
• 1 egg
• Pinch of salt
• 25ml of water

Procedure:

1. In a bowl (or food processor), add your flour, salt, egg and the soft butter.
2. Start to mix for a few seconds and slowly add the water. Mix until the dough is assembled more few seconds.
3. Wrap the dough in a plastic wrap and keep it in the refrigerator for 30 minutes.

For the filling:

• 5 apples (Golden for me)
• 1 lemon
• 1 teaspoon of vanilla sugar

Procedure:

1. Wash and rinse the apples. Peel the apples and cut into quarters then put them into a bowl with the juice of one lemon and 1teaspoon of vanilla sugar.

Go back to the crust

1. Grease a tart pan (my tart pan is 30 cm and 4cm deep).
2. Roll your dough between two big sheets of parchment paper or plastic wrap. With a rolling pin,  flatten the dough and make a circle shape, the size of your tart pan.

For the caramel:

• 150g of white granulated sugar
• 3 tablespoons of water

Procedure:

1. In cooking pan pour the sugar and the water on medium heat and let the caramel becomes brown gold (be careful it’s extremely hot). Rotate your pan from time to time.
2. Pour your caramel carefully into your pan tart. The caramel should cover all the surface of your pan.

The final step

1. Align the apple slices adjacent to each other deeper into the caramel. Cover your Tart Tatin with your dough and tuck your dough. With a fork poke the top of the dough.
2. Preheat the oven to 180C and bake for 40 minutes. When the crust is golden remove it from the oven and allow to cool for 10 minutes.
3. In a big serving plate flip carefully your Tart (from the pan to the plate) and now you have an “upside-down caramelized apple tart”.

Serve the Tart Tatin with a Black Coffee (without sugar). The bitterness of the coffee and the sweet and softness of the apple are delicious.

Bon Appétit!