Tarte Tatin with Salted Butter Caramel

Summary

Prep Time	30 mins
Cook Time	35 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

4 large apples
0.25 ¼ lemon (n)
80 g suar, brown
3 tablespoon calvados
0.5 ½ vanilla pod (s), including the pulp
50 g sea salt butter, from Brittany (Guerande) or Normandy or normal butter
2 pinches fleur de sel if you don`t have salted butter on hand

Instructions

Knead a dough from the ingredients and wrap it in greaseproof paper and put it in a cool place for 1 hour.
Use a 26 tart pan that can also be heated on the stove. If you don`t have this, you can use a coated pan to make the caramel.
Peel and quarter the apples and remove the core. Halve the apple pieces again. Now rub each piece with the lemon and set aside. Melt the brown sugar with the calvados and vanilla pulp. Add the butter and slowly caramelize it until it is brown. Add the lemon juice. If you can`t get salt butter, take normal butter and add 2 pinches of fleur de sel to the liquid caramel.
Place the apple pieces in the caramel in a circular shape with the broad side facing down and leave to stand for a few minutes. If you have made the caramel in a pan because the tart pan cannot be heated on the stove, you can now fill it into a previously heated tart pan. This was heated so that the caramel remains as liquid as possible. Let them steep for 3 - 4 minutes in the oven, which has already been heated to 180 degrees top / bottom heat. You can of course also bake the tart in the pan if it is oven suitable.
During this time, roll out the dough quickly and round to a thickness of 3 mm. Measure and cut the dough with a slightly larger plate or another shape 28 cm in diameter. Now place this dough exactly over the apples and gently press in on the edge of the tart pan until it touches the bottom. Carefully prick the dough several times with a pointed fork. Now bake the tart in the oven for 35 minutes on top / bottom heat on the middle rack.
After taking it out, wait a real 5 minutes and then turn the tart out onto a plate.
Serve with whipped cream or vanilla ice cream.

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