Tarte Tatin (upside-down apple tart from France's Sologne region)

Tarte Tatin (upside-down apple tart from France's Sologne region)

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Ingredients

For the dough:
250 g Farina
1 (50g) egg
150 g butter
50 g sugar
50 g water
For the apples:
1000 g sour apple
800 g water
200-300 g sugar
5 g citric acid
For the caramel:
200 g sugar
5 g salt
205 g Dulce de Leche
50 g butter

Preparation

  • Prepare a shortcrust pastry (see the basic recipe for shortcrust pastry) and chill.
  • Slice the apples as thinly as possible.
  • Line a round cake tine with baking paper, brush with butter and dust with sugar.
  • Layer over the raw apple slices.
  • Bake the tarte in the middle of the oven, preheated to 220oC,  for approx. 15 - 20 minutes.
  • Allow the tarte to cool a little, then turn it out onto a plate so that the apples are on top. Remove the cake tin.
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