Tarte Tatin | French Apple Pie Classic

Prepare the Dough

• 1
  Place flour and a pinch of salt in a bowl. Add 125 g of the soft butter and finally pour in the water. Quickly knead the dough into a smooth mass, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.

Prepare the Apples

• 1
  Peel the apples, remove the core, and cut the fruit into quarters.

Caramelize & Bake

• 1
  For the caramel, melt the remaining 100 g of butter in an oven-safe pan or dish and gradually add the granulated sugar. Heat, stirring constantly, until a golden-brown caramel forms (Caution: do not let it get too dark, otherwise it will become bitter).
• 2
  Once the caramel is ready, arrange the apple quarters in a circle in the pan. Let the apples simmer in the caramel over medium heat for about 10 minutes so they absorb the flavor well. Sprinkle with a little cinnamon if desired.
• 3
  Preheat the oven to 180 °C top/bottom heat. Roll out the chilled dough into a circle on a floured surface (slightly larger than the pan). Place the dough over the apples and carefully press the edges inwards along the rim of the pan.
• 4
  Bake the tart for approx. 20–25 minutes until the dough is golden brown and crispy. Remove the pan from the oven, let it cool briefly, then carefully invert it onto a serving plate so that the caramelized apples are on top. Serve warm.