Ingredients:
For the pastry:
250g flour
125g butter
50ml water
1 egg yolk
salt
For the filling:
125g butter
125g sugar
4 apples
Preparation:
Prepare a pastry with all the ingredients.
Roll out the pastry to a thin layer at least 2.5 cm bigger than the baking pan.
Peel and cut the apple in quarters.
Put the butter and the sugar in a pan which can go into the oven and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn’t burn. Allow the sugar to caramelize a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
Place the pan on the hob over a medium heat again for around 10 minutes to allow the apples to soften a bit.
Then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel. Make a small hole in the middle of the pastry.
Bake the tarte Tatin for about 25 to 30 minutes at 220°C, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven.
Wait 30 minutes then turn it around carefully (be careful with the hot caramel) on a serving dish.
Eat with vanilla ice cream or beaten cream.