Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter, cold
• 50 grams sugar
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 50 grams sugar
• 30 g butter
• 3 apples

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Instructions

1. For the shortcrust pastry, knead the flour, butter in small flakes, sugar, salt and the egg first with the dough hook, then with your hands to form a smooth dough. Cover and chill for 30 minutes.
2. Caramelize sugar and butter in a pan over high heat until golden brown and then distribute in a tart pan or an ovenproof pan and let it set. Preheat the oven to 180 ° C (convection) or 200 ° C (top / bottom heat).
3. Peel and quarter the apples, remove the casing, cut into thin wedges and distribute them like scales on the hard caramel. Roll out the shortcrust pastry between two cling films about 2 - 3 cm larger than the shape, place on the apples (without the film, of course) and press the edge on. Bake for about 40 minutes.