For the dough, use the dough hook of the food processor and then use your hands to work the flour, powdered sugar, salt, butter in pieces, egg and water into a smooth dough. Proceed quickly so that the dough does not get too hot. Flatten the dough slightly, wrap it in cling film and place in the refrigerator for 30 minutes.
Peel, quarter and core apples and cut into 3 wedges each. Drizzle with lemon.
For the caramel, heat powdered sugar with 5 tablespoons of water in a cast-iron tarte-tatin dish and boil to a golden-yellow caramel, be careful not to get too dark. Stir in the butter in pieces and let it melt. Immediately place the apple wedges in a circle in the caramel and simmer for another 4 minutes over low heat.
Preheat the oven to 200 °.
Take the dough out of the refrigerator, roll it out in a circle on a little flour using the cling film (approx. 25 cm diameter). Either roll the dough onto a rolling pin and use it to place it on the form, or use the foil to lift it up and then place it on the form. Tuck the edge inwards (works well with a wooden spoon).
Bake in the hot oven for 35 minutes. Then let the tart cool for 10 minutes.
Place a matching cake plate on the tart pan, press both against each other and turn over with a swing.
In contrast to other tarte-tatin recipes, this one comes with apple wedges (instead of apple quarters), these are only cooked on the stove for a very short time. I also find Elstar or any other fresh, firm apple almost better than the boskop normally used. The dough is a bit thicker, but becomes crispy and can withstand the juicy topping without being too soupy. If the caramel doesn`t mix evenly with the butter, it doesn`t matter. During baking, butter and caramel combine to create a beautiful unit.
Ingredients
Print Recipe
Pin Recipe