Tarte Tatin | French Apple Pie Classic

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.

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

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).