Tarte
Tatin

Make the shortcrust

Rub together all-purpose flour (200 g), salt (pinch) (1 szt) and diced butter (pastry, cold) (100 g) with your fingertips until it resembles breadcrumbs. Add cold water (pastry) (40 ml) and bring together into a ball. Wrap and refrigerate.

Prepare the apples

Peel, halve and core firm apples (e.g. granny smith) (1200 g). Cut larger ones into quarters.

Make the caramel

In a 24cm oven-safe skillet (cast iron is ideal), melt sugar (150 g) over medium heat to a golden caramel. Off the heat, whisk in butter (80 g) and vanilla extract (5 ml). Careful — it spits!

Arrange the apples

Arrange firm apples (e.g. granny smith) (1200 g) cut-side up in the hot caramel, packing them in tightly. They will shrink as they cook, so pack them in.

Pre-cook the apples

Cook the apples in the caramel over medium heat until they soften and the caramel thickens around them.

Pre-cook the apples

15:00

Start

Top with pastry and bake

Roll out the chilled pastry to a circle slightly larger than the pan. Lay it over the apples, tucking the edges in. Bake at 190°C.

Top with pastry and bake

25:00

Start

Invert and serve

Remove from the oven and rest for 10 minutes. Place a large plate over the pan and invert with confidence. The caramel will coat the apples. Serve with crème fraîche (to serve) (200 ml).