Tarte Tatin Recipe is an unsweetened pastry. It is traditionally used for the german tarte tatin.

Ingredients:

A tart or springform

(Ø 28 cm)

Basic recipe Briséeteig

150 g of room temperature butter

1 pinch granulated sugar

1 pinch salt

1 egg (size M)

250 g sifted flour

1 tablespoon cold water

Covering

4 apples

5 tablespoons granulated sugar

25 g butter

also

Butter for greasing

Method:

1. For Briséeteig butter, sugar, salt, egg and flour and Water with a hand mixer or food processor Knead into a smooth dough. Shape into a roll, wrap in plastic wrap and place about 1 hour.

2. Preheat the oven to 190 ° F. Top and bottom heat. The Dish with butter. For the topping Peel the apples, remove the core and Columns intersect. Sugar in the pan gradually melt Diced butter and swirl the pan slightly. The apple pieces and simmer in the caramel can be.

3. The apple slices with the caramel evenly in the form spread to cover the dough and prick with a fork.

4. Bake in preheated oven about 30 minutes. The cake still warm remove from the tin, before the caramel solidifies. Serve the tart warm.