I would like to propose a variation of the French recipe for one of the simplest and most delicious apple pies from completely ordinary and affordable products – a shifting pie, Tarte Tatin with apples. When it comes to caramelized apples, this is already interesting. And when chopped dough is added, it turns out to be a small homemade masterpiece.
For the dough:
- Sifted flour – 160 g
- Butter (cold) – 100 g
- Cold water – ~ 60 ml
- Salt – 1/2 teaspoon.
- Lemon juice – 1 teaspoon.
- Apples – 1 kg
- Sugar – 100 g
- Butter – 50 g + for greasing the mold
- Lemon (zest) – 1 pc.
- Lemon juice (if the apples are not sour) – to taste
- Mix flour and salt and chop together with cold butter into crumbs.
- Add lemon juice to cold water, pour into crumbs and mold everything into a lump. You don’t need to knead. The main thing is to do everything quickly so that the butter does not melt.
- Put in the refrigerator for half an hour.
- Prepare products for the filling.
- Peel the apples, core them and cut into 8 pieces, pour over the lemon juice. Add lemon zest to them. Place the apples in a greased pan (my shape is 24 cm in diameter).
- Melt sugar in a heavy-bottomed saucepan. Add butter and mix well.
- Pour apples with the resulting caramel.
Place in the oven at 180 ° C for 15 minutes.
- Roll out the dough and cover the apples with it.
Wrap the edges of the dough inward and prick on top with a fork or a sharp knife.
- Bake shortcrust apple pie in a preheated oven at 200 ° C for about half an hour.
Remove the finished cake from the oven, walk along the walls with a knife.
- Quickly flip the apple pie onto a serving plate. Do not remove the form immediately, do it in 5-6 minutes.
- French flip-flop (tart taten) with apples can be served both warm and cold.